What is the general difference between preparations and use cases of a wilted salad compared to a massaged salad? As many wilted salad recipes call for warm dre
Most recipes I have seen and used call for greens (kale, chard, collard, turnip, beet, etc) to be massaged in salt and/or lemon juice (or other acidic liquid) f
I made Swiss chard rolls last night and when we would bite into them there would be this gritty bite once in a while, almost like biting into a small gravel. Sw
While shopping in our local Asian grocery, I noticed a pile of fresh sesame greens, which I've never seen before. Is there a specific reason to cook these, or t
In the local Asian market I saw a couple of names that I didn't recognize. Has anyone heard of a green, called Tan Ho in Chinese? It looked like arugula, tast
From Wikipedia: In addition, some foods (such as spinach) cooked on bare cast iron will turn black. How true is that, and why? Secondly, does it even appl
I make green smoothie in the morning and I dont want to do it again in the evening. Is it fine if I use the same smoothie in the evening or there are some pro
When I make juice from vegetables and leafy greens about 1/4 of what comes out of the juicer is froth. Is it possible to mix this froth back into the juice rat
In Germany we don't have kale all year, only in winter. I am substituting it with Savoy cabbage. I am wondering if I should use the outer leaves which are very
I've been making a lot of green smoothies (using a Vitamix), and they have a tendency to end up with about 2 inches of undrinkable froth/foam at the top. It se
For example you can make protein tissue absorb salt by brining/dry curing it. What ways can I make say some spinach or kale tissue absorb salt? I want the sal
If you boil some greens and drink the liquid only, will that give you a lot of carbohydrate energy or none to little i.e. do you actually need to eat the solid
I am going to start making kale smoothies and wish to buy a couple bunches of kale at a time. Here's my thought - I was thinking of taking the kale, perhaps bl
This sounds so silly writing it out. I frequently buy Olivia's organic spring mix salad which says it's "triple washed." Out of habit, I guess, I wash / spin ea
Just for giggles I am planning to make spanakopita using rainbow chard instead of spinach. It's been years since I've worked with chard, so I have forgotten how
Does anyone know how to make these? I'm pretty sure they are just blanched and fried (w/garlic), but I can't seem to get it right.
I've started adding various greens (spinach and arugula) to my eggs and omelets. I've only tried a few ways: Add greens first to a hot pan with olive oil and b
I read that the shoots of sharkfin melons (Cucurbita ficifolia) are edible. Isn't that kind of unique for a cucurbit? Is it true that they're edible? Are the ma
Yes, I know it's a volume unit, but I want to know how many grams does a male or female handful of spinach can hold. You'll see, a recipe calls for 2 handfuls o
I have a question for you regarding make tea out of grape leaves. I want to make some, but don't know when the best time to pick the leaves it. I know it's mad