Comments on: Green leafy vegetables cooking tutorial http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/ Your source for inspirational eating and living Fri, 30 Jul 2010 10:04:27 +0000 http://wordpress.org/?v=2.3.2 By: Gabriel http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49775 Gabriel Thu, 05 Mar 2009 22:05:01 +0000 http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49775 I just want to say it's beautiful the way you melt with the food, the cooking and the words. Thank you for being. :) I just want to say it’s beautiful the way you melt with the food, the cooking and the words.
Thank you for being. :)

]]> By: jes http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49735 jes Sat, 09 Aug 2008 19:20:21 +0000 http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49735 when working with bitter greens (like bok choy or swiss chard), i try to sauté them with a little bit of sesame oil thats been infused with some sort of heat (my fav is korean red pepper powder, but red curry paste or red pepper flakes while the oil is hot never fails). it works in concordance with the strong flavor of the greens and lightens up the weight of the oil too. i love this blog! when working with bitter greens (like bok choy or swiss chard), i try to sauté them with a little bit of sesame oil thats been infused with some sort of heat (my fav is korean red pepper powder, but red curry paste or red pepper flakes while the oil is hot never fails). it works in concordance with the strong flavor of the greens and lightens up the weight of the oil too.

i love this blog!

]]> By: Paul http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49734 Paul Tue, 15 Jul 2008 17:56:18 +0000 http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49734 Try fermenting mustard greens like you would do sauerkraut. I have a harsh 15l crock I use to do it and let me tell ya it is tasty! The peppery flavor combined with the sourness of the lactic acid it very good...you all should try! oh and Ilanit you are a very beautiful woman hehe Regards from Alabama, Paul Try fermenting mustard greens like you would do sauerkraut. I have a harsh 15l crock I use to do it and let me tell ya it is tasty! The peppery flavor combined with the sourness of the lactic acid it very good…you all should try!
oh and Ilanit you are a very beautiful woman hehe
Regards from Alabama,
Paul

]]> By: angelo cerutti http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49727 angelo cerutti Fri, 27 Jun 2008 07:30:42 +0000 http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49727 Try them "the Italian way" thinly sliced and sauteed with garlic, salt, olive oil and a touch of hot paprica!!!! ciao fron Italy Try them “the Italian way” thinly sliced and sauteed with garlic, salt, olive oil and a touch of hot paprica!!!!
ciao fron Italy

]]> By: ninche http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49710 ninche Tue, 06 May 2008 13:21:31 +0000 http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49710 Thank you for your amaging recipe! Thank you for your amaging recipe!

]]> By: Meg Wolff http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49706 Meg Wolff Tue, 15 Apr 2008 22:56:25 +0000 http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49706 So glad to find this blog! So glad to find this blog!

]]> By: Linda Langlois http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49698 Linda Langlois Tue, 01 Apr 2008 15:22:15 +0000 http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49698 I should have said celery, cabbage, and shoyu with any green that you desire. I sometimes like to saute onions and add with water or broth some burdock, carrot, squash, greens, aduki squash, kombu, fresh ginger, fresh turmeric when I can get it, burdock root, and shoyu. Another option is to add a little oat flour to whatever I am sauteeing, some water, shoyu and Herbamare. That makes it seem creamed. I should have said celery, cabbage, and shoyu with any green that you desire. I sometimes like to saute onions and add with water or broth some burdock, carrot, squash, greens, aduki squash, kombu, fresh ginger, fresh turmeric when I can get it, burdock root, and shoyu. Another option is to add a little oat flour to whatever I am sauteeing, some water, shoyu and Herbamare. That makes it seem creamed.

]]> By: Linda Langlois http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49697 Linda Langlois Tue, 01 Apr 2008 15:17:07 +0000 http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49697 I just tried some greens last week with flavors that I hadn't tried before but liked. Just a simple sauteed greens dish with celery, cabbage and a little shoyu. I just tried some greens last week with flavors that I hadn’t tried before but liked. Just a simple sauteed greens dish with celery, cabbage and a little shoyu.

]]> By: Lysia Jones http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49667 Lysia Jones Thu, 06 Mar 2008 03:06:11 +0000 http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49667 I like to chop out the stems and dice them with some onion, maybe even some root, and start a low water steam. I place all the collard half leaves in a pile and roll them up and slice them in thin stripped rolls. I place them on the now getting heated dices in pinwheels on their sides, cover with a lid lover the temp and steam for a few minutes. I like lemon and gomasio and parsley. I like to chop out the stems and dice them with some onion, maybe even some root, and start a low water steam. I place all the collard half leaves in a pile and roll them up and slice them in thin stripped rolls. I place them on the now getting heated dices in pinwheels on their sides, cover with a lid lover the temp and steam for a few minutes. I like lemon and gomasio and parsley.

]]> By: Elana http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49650 Elana Sun, 24 Feb 2008 13:27:16 +0000 http://www.energizedeating.com/blog/index.php/2008/02/23/green-leafy-vegetables-cooking-tutorial-2/#comment-49650 Another amazing flavor to add to steamed greens is a splash of Braggs liquid Amino Acids. It's available at most supermarkets in the states, and is a nice variation from shoyu. Another amazing flavor to add to steamed greens is a splash of Braggs liquid Amino Acids. It’s available at most supermarkets in the states, and is a nice variation from shoyu.

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