Guest guest Posted December 28, 2009 Report Share Posted December 28, 2009 I always add vinegar... On Mon, Dec 28, 2009 at 5:53 PM, Nodvin wrote: > > > Does anyone have special techniques for preparing greens that they like. > Collards, Kale, Turnip greens.....I've heard that adding apple juice to > the liquid when cooking these takes away some of the bitterness?? > Anyone heard of this? > > Please let me know if you have special cleaning or preparation > techniques for these foods. > > Any paring you would avoid (food or medically speaking)? > > Thanks!! > > S. Nodvin > > 8343 Roswell Road, No. 323 > Atlanta, GA 30350 > > - Phone > > - Fax > > melissa.nodvin@... <melissa.nodvin%40web-RD.com> > > http://www.linkedin.com/in/melissanodvin > <http://www.linkedin.com/in/nealnodvin> > > ________________________________ > > NOTICE: This communication may contain privileged or other confidential > information. If you are not the intended recipient or believe that you > received this communication in error, please do not print, copy, > retransmit, disseminate or otherwise use the information contained > herein. Also, please indicate to the sender that you have received this > communication in error and delete the copy you received. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2009 Report Share Posted December 28, 2009 I wash, trim tough stems, chop and saute greens with garlic, salt and pepper. Sometimes add dried cranberries or golden raisins, pine nuts or other nuts. Never had a question about bitterness. ________________________________ To: rd-usa ; DBC_listserv Sent: Mon, December 28, 2009 5:53:26 PM Subject: cooking with greens  Does anyone have special techniques for preparing greens that they like. Collards, Kale, Turnip greens.....I' ve heard that adding apple juice to the liquid when cooking these takes away some of the bitterness?? Anyone heard of this? Please let me know if you have special cleaning or preparation techniques for these foods. Any paring you would avoid (food or medically speaking)? Thanks!! S. Nodvin 8343 Roswell Road, No. 323 Atlanta, GA 30350 - Phone - Fax melissa.nodvin@ web-RD.com http://www.linkedin.com/in/melissanodvin <http://www.linkedin.com/in/nealnodvin> ____________ _________ _________ __ NOTICE: This communication may contain privileged or other confidential information. If you are not the intended recipient or believe that you received this communication in error, please do not print, copy, retransmit, disseminate or otherwise use the information contained herein. Also, please indicate to the sender that you have received this communication in error and delete the copy you received. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2009 Report Share Posted December 28, 2009 Oh, goodness! Don't ruin perfectly good greens! Savory food must be served savory, not sweetened. Get any southern cookbook, or find a good soul food cook. Here's what I do (and technically I'm none of the above). 1. Wash well if fresh, don't shake off water. Roll lengthwise with stems in middle, slice accross then chop as small as you want if you don't want the long pieces. In the meantime chop onion (I use very little bc I don't care for onion but it's needed for flavor), sautee in medium hot oil (coat the bottom of the pot - I only use olive oil but any oil will do), and once it sizzles a bit add coarsely ground salt (I prefer Kosher but any salt will do) to sweat the onion. Let onion turn clear and add as much garlic as you like (I use a lot of garlic) chopped as small as you can make it - often I pound in a mortar bc it's easier and don't have to peel). On a rushed or lazy day you can also use onion and garlic powder and just sprinkle on the greens during the next step. 2. Squash all the greens inside a huge pot. I use a pot twice as large as I think I need and add two or three times the greens I want to end up with bc they reduce quite a bit. First I check the amount of oil to make sure nothing sticks or burns. With tongs turn the greens to mix with oil and seasonings. Add salt and pepper to taste. Careful with the salt bc as you know greens are already seasoned by nature, but go to town with the pepper, the more the better. Cover and reduce flame. 3. Check a few times in the next half hour, tossing and turning as often as needed. Add broth or water if needed. Cover again, reduce heat more. Then leave it alone once you know it's not going to burn or stick and relax with a glass of wine or martini for the next 1-1/2 to 2 hrs. You'll know it's almost ready by the change in aroma. It smells ready when it's ready. 4. Uncover, toss and stir again. If you've done it right you have about 1/3 to 1/4 the amount you started with. If too much liquid (also called liquor), leave lid off but don't raise flame. 5. When you're sure it's done, taste, adjust seasoning (doubt you'll need to), then finish off with a couple of tablespoons of soy sauce. I use reduced sodium. Let liquor steam off a little but not all the way. You want all that liquid. It's manna from heaven! For a special treat or if you're feeling particularly daring, first sautee chopped bacon (cured salt pork fat was the original method but you know... we're RDs, can't do that all the time, or admit we would even consider it) and use the rendered fat to cook in. Vinegar and lemon also work well but frankly for me the soy sauce is the wonder ingredient. You must cook greens enough to tenderize and get rid of any freshness or bitterness. If it's frozen then wash to thaw and proceed w step 1. Let me know if it works for you. Just do yourself and those that eat your food a favor. Don't add anything with sugar. It's like sweetening grapefruit. You ruin it. And don't try al dente or just barely blanched. It's not pasta or asparagus. Digna cooking with greens Does anyone have special techniques for preparing greens that they like. Collards, Kale, Turnip greens.....I've heard that adding apple juice to the liquid when cooking these takes away some of the bitterness?? Anyone heard of this? Please let me know if you have special cleaning or preparation techniques for these foods. Any paring you would avoid (food or medically speaking)? Thanks!! S. Nodvin 8343 Roswell Road, No. 323 Atlanta, GA 30350 - Phone - Fax melissa.nodvin@... http://www.linkedin.com/in/melissanodvin <http://www.linkedin.com/in/nealnodvin> ________________________________ NOTICE: This communication may contain privileged or other confidential information. If you are not the intended recipient or believe that you received this communication in error, please do not print, copy, retransmit, disseminate or otherwise use the information contained herein. Also, please indicate to the sender that you have received this communication in error and delete the copy you received. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2009 Report Share Posted December 29, 2009 Sounds wonderful Digna, however, I do very similar (sans much pepper, which I only like on steak) but find that they are still wonderful if just cooked for 30 minutes. (Fresh kale that is. . .) Jan Patenaude, RD, CLT Consultant, Writer, Speaker Director of Medical Nutrition Signet Diagnostic Corporation (Mountain Time) Fax: DineRight4@... In a message dated 12/29/2009 5:51:48 A.M. Mountain Standard Time, melissa.nodvin@... writes: What are the top important tips for first timer? Would you say people eat greens for their nutritional value or not? It would seem to me that all the vitamins are boiled away. Thank you, Nodvin Sent from my Iphone On Dec 29, 2009, at 2:22 AM, " Digna Cassens " <_dignacassens@dignacassendig_ (mailto:dignacassens@...) > wrote: > Oh, goodness! Don't ruin perfectly good greens! Savory food must be > served savory, not sweetened. Get any southern cookbook, or find a > good soul food cook. Here's what I do (and technically I'm none of > the above). > > 1. Wash well if fresh, don't shake off water. Roll lengthwise with > stems in middle, slice accross then chop as small as you want if you > don't want the long pieces. In the meantime chop onion (I use very > little bc I don't care for onion but it's needed for flavor), sautee > in medium hot oil (coat the bottom of the pot - I only use olive oil > but any oil will do), and once it sizzles a bit add coarsely ground > salt (I prefer Kosher but any salt will do) to sweat the onion. Let > onion turn clear and add as much garlic as you like (I use a lot of > garlic) chopped as small as you can make it - often I pound in a > mortar bc it's easier and don't have to peel). On a rushed or lazy > day you can also use onion and garlic powder and just sprinkle on > the greens during the next step. > 2. Squash all the greens inside a huge pot. I use a pot twice as > large as I think I need and add two or three times the greens I want > to end up with bc they reduce quite a bit. First I check the amount > of oil to make sure nothing sticks or burns. With tongs turn the > greens to mix with oil and seasonings. Add salt and pepper to taste. > Careful with the salt bc as you know greens are already seasoned by > nature, but go to town with the pepper, the more the better. Cover > and reduce flame. > 3. Check a few times in the next half hour, tossing and turning as > often as needed. Add broth or water if needed. Cover again, reduce > heat more. Then leave it alone once you know it's not going to burn > or stick and relax with a glass of wine or martini for the next > 1-1/2 to 2 hrs. You'll know it's almost ready by the change in > aroma. It smells ready when it's ready. > 4. Uncover, toss and stir again. If you've done it right you have > about 1/3 to 1/4 the amount you started with. If too much liquid > (also called liquor), leave lid off but don't raise flame. > 5. When you're sure it's done, taste, adjust seasoning (doubt you'll > need to), then finish off with a couple of tablespoons of soy sauce. > I use reduced sodium. Let liquor steam off a little but not all the > way. You want all that liquid. It's manna from heaven! > > For a special treat or if you're feeling particularly daring, first > sautee chopped bacon (cured salt pork fat was the original method > but you know... we're RDs, can't do that all the time, or admit we > would even consider it) and use the rendered fat to cook in. Vinegar > and lemon also work well but frankly for me the soy sauce is the > wonder ingredient. You must cook greens enough to tenderize and get > rid of any freshness or bitterness. If it's frozen then wash to thaw > and proceed w step 1. > > Let me know if it works for you. Just do yourself and those that eat > your food a favor. Don't add anything with sugar. It's like > sweetening grapefruit. You ruin it. And don't try al dente or just > barely blanched. It's not pasta or asparagus. > > Digna > > cooking with greens > > Does anyone have special techniques for preparing greens that they > like. > Collards, Kale, Turnip greens.....I' Collards, Kale, Turnip green > to > the liquid when cooking these takes away some of the bitterness?? > Anyone heard of this? > > Please let me know if you have special cleaning or preparation > techniques for these foods. > > Any paring you would avoid (food or medically speaking)? > > Thanks!! > > S. Nodvin > > 8343 Roswell Road, No. 323 > Atlanta, GA 30350 > > - Phone > > - Fax > > _melissa.nodvin@..._ (mailto:melissa.nodvin@...) > > _http://www.linkedinhttp://www.linkehttp:_ (http://www.linkedin.com/in/melissanodvin) > <_http://www.linkedinhttp://www.linkeht_ (http://www.linkedin.com/in/nealnodvin) > > > ____________ ________ ________ __ > > NOTICE: This communication may contain privileged or other > confidential > information. If you are not the intended recipient or believe that you > received this communication in error, please do not print, copy, > retransmit, disseminate or otherwise use the information contained > herein. Also, please indicate to the sender that you have received > this > communication in error and delete the copy you received. > > [Non-text portions of this message have been removed] > > [Non-text portions of this message have been removed] > > [Non-text portions of this message have been removed] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2009 Report Share Posted December 29, 2009 What are the top important tips for first timer? Would you say people eat greens for their nutritional value or not? It would seem to me that all the vitamins are boiled away. Thank you, Nodvin Sent from my Iphone On Dec 29, 2009, at 2:22 AM, " Digna Cassens " <dignacassens@... > wrote: > Oh, goodness! Don't ruin perfectly good greens! Savory food must be > served savory, not sweetened. Get any southern cookbook, or find a > good soul food cook. Here's what I do (and technically I'm none of > the above). > > 1. Wash well if fresh, don't shake off water. Roll lengthwise with > stems in middle, slice accross then chop as small as you want if you > don't want the long pieces. In the meantime chop onion (I use very > little bc I don't care for onion but it's needed for flavor), sautee > in medium hot oil (coat the bottom of the pot - I only use olive oil > but any oil will do), and once it sizzles a bit add coarsely ground > salt (I prefer Kosher but any salt will do) to sweat the onion. Let > onion turn clear and add as much garlic as you like (I use a lot of > garlic) chopped as small as you can make it - often I pound in a > mortar bc it's easier and don't have to peel). On a rushed or lazy > day you can also use onion and garlic powder and just sprinkle on > the greens during the next step. > 2. Squash all the greens inside a huge pot. I use a pot twice as > large as I think I need and add two or three times the greens I want > to end up with bc they reduce quite a bit. First I check the amount > of oil to make sure nothing sticks or burns. With tongs turn the > greens to mix with oil and seasonings. Add salt and pepper to taste. > Careful with the salt bc as you know greens are already seasoned by > nature, but go to town with the pepper, the more the better. Cover > and reduce flame. > 3. Check a few times in the next half hour, tossing and turning as > often as needed. Add broth or water if needed. Cover again, reduce > heat more. Then leave it alone once you know it's not going to burn > or stick and relax with a glass of wine or martini for the next > 1-1/2 to 2 hrs. You'll know it's almost ready by the change in > aroma. It smells ready when it's ready. > 4. Uncover, toss and stir again. If you've done it right you have > about 1/3 to 1/4 the amount you started with. If too much liquid > (also called liquor), leave lid off but don't raise flame. > 5. When you're sure it's done, taste, adjust seasoning (doubt you'll > need to), then finish off with a couple of tablespoons of soy sauce. > I use reduced sodium. Let liquor steam off a little but not all the > way. You want all that liquid. It's manna from heaven! > > For a special treat or if you're feeling particularly daring, first > sautee chopped bacon (cured salt pork fat was the original method > but you know... we're RDs, can't do that all the time, or admit we > would even consider it) and use the rendered fat to cook in. Vinegar > and lemon also work well but frankly for me the soy sauce is the > wonder ingredient. You must cook greens enough to tenderize and get > rid of any freshness or bitterness. If it's frozen then wash to thaw > and proceed w step 1. > > Let me know if it works for you. Just do yourself and those that eat > your food a favor. Don't add anything with sugar. It's like > sweetening grapefruit. You ruin it. And don't try al dente or just > barely blanched. It's not pasta or asparagus. > > Digna > > cooking with greens > > Does anyone have special techniques for preparing greens that they > like. > Collards, Kale, Turnip greens.....I've heard that adding apple juice > to > the liquid when cooking these takes away some of the bitterness?? > Anyone heard of this? > > Please let me know if you have special cleaning or preparation > techniques for these foods. > > Any paring you would avoid (food or medically speaking)? > > Thanks!! > > S. Nodvin > > 8343 Roswell Road, No. 323 > Atlanta, GA 30350 > > - Phone > > - Fax > > melissa.nodvin@... > > http://www.linkedin.com/in/melissanodvin > <http://www.linkedin.com/in/nealnodvin> > > ________________________________ > > NOTICE: This communication may contain privileged or other > confidential > information. If you are not the intended recipient or believe that you > received this communication in error, please do not print, copy, > retransmit, disseminate or otherwise use the information contained > herein. Also, please indicate to the sender that you have received > this > communication in error and delete the copy you received. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2009 Report Share Posted December 29, 2009 I am a big fan of Jack Bishop's Vegetables Every Day. He recommends best cooking method for collards is boiling and then braising. He carefully states that they do not need to be boiled more than about 5-7 minutes, but pretty helpful. He says that collard stems are tough , and inedible, so trim. I must agree here. I like to start with collards and then add savoy cabbage into boiling water. Once boiled, saute in olive oil with garlic and onions. I like to add white beans and tofu at this point to make the dish a huge one pot meal. Just before serving I throw in some fresh spinach until wilted. Oh, and don't forget tons of fresh ginger, pepper, and little soy sauce, (ok more than a little soy sauce). Yum.... Robin Hartford >>> 12/29/2009 9:13 AM >>> Sounds wonderful Digna, however, I do very similar (sans much pepper, which I only like on steak) but find that they are still wonderful if just cooked for 30 minutes. (Fresh kale that is. . .) Jan Patenaude, RD, CLT Consultant, Writer, Speaker Director of Medical Nutrition Signet Diagnostic Corporation (Mountain Time) Fax: DineRight4@... In a message dated 12/29/2009 5:51:48 A.M. Mountain Standard Time, melissa.nodvin@... writes: What are the top important tips for first timer? Would you say people eat greens for their nutritional value or not? It would seem to me that all the vitamins are boiled away. Thank you, Nodvin Sent from my Iphone On Dec 29, 2009, at 2:22 AM, " Digna Cassens " <_dignacassens@dignacassendig_ (mailto:dignacassens@...) > wrote: > Oh, goodness! Don't ruin perfectly good greens! Savory food must be > served savory, not sweetened. Get any southern cookbook, or find a > good soul food cook. Here's what I do (and technically I'm none of > the above). > > 1. Wash well if fresh, don't shake off water. Roll lengthwise with > stems in middle, slice accross then chop as small as you want if you > don't want the long pieces. In the meantime chop onion (I use very > little bc I don't care for onion but it's needed for flavor), sautee > in medium hot oil (coat the bottom of the pot - I only use olive oil > but any oil will do), and once it sizzles a bit add coarsely ground > salt (I prefer Kosher but any salt will do) to sweat the onion. Let > onion turn clear and add as much garlic as you like (I use a lot of > garlic) chopped as small as you can make it - often I pound in a > mortar bc it's easier and don't have to peel). On a rushed or lazy > day you can also use onion and garlic powder and just sprinkle on > the greens during the next step. > 2. Squash all the greens inside a huge pot. I use a pot twice as > large as I think I need and add two or three times the greens I want > to end up with bc they reduce quite a bit. First I check the amount > of oil to make sure nothing sticks or burns. With tongs turn the > greens to mix with oil and seasonings. Add salt and pepper to taste. > Careful with the salt bc as you know greens are already seasoned by > nature, but go to town with the pepper, the more the better. Cover > and reduce flame. > 3. Check a few times in the next half hour, tossing and turning as > often as needed. Add broth or water if needed. Cover again, reduce > heat more. Then leave it alone once you know it's not going to burn > or stick and relax with a glass of wine or martini for the next > 1-1/2 to 2 hrs. You'll know it's almost ready by the change in > aroma. It smells ready when it's ready. > 4. Uncover, toss and stir again. If you've done it right you have > about 1/3 to 1/4 the amount you started with. If too much liquid > (also called liquor), leave lid off but don't raise flame. > 5. When you're sure it's done, taste, adjust seasoning (doubt you'll > need to), then finish off with a couple of tablespoons of soy sauce. > I use reduced sodium. Let liquor steam off a little but not all the > way. You want all that liquid. It's manna from heaven! > > For a special treat or if you're feeling particularly daring, first > sautee chopped bacon (cured salt pork fat was the original method > but you know... we're RDs, can't do that all the time, or admit we > would even consider it) and use the rendered fat to cook in. Vinegar > and lemon also work well but frankly for me the soy sauce is the > wonder ingredient. You must cook greens enough to tenderize and get > rid of any freshness or bitterness. If it's frozen then wash to thaw > and proceed w step 1. > > Let me know if it works for you. Just do yourself and those that eat > your food a favor. Don't add anything with sugar. It's like > sweetening grapefruit. You ruin it. And don't try al dente or just > barely blanched. It's not pasta or asparagus. > > Digna > > cooking with greens > > Does anyone have special techniques for preparing greens that they > like. > Collards, Kale, Turnip greens.....I' Collards, Kale, Turnip green > to > the liquid when cooking these takes away some of the bitterness?? > Anyone heard of this? > > Please let me know if you have special cleaning or preparation > techniques for these foods. > > Any paring you would avoid (food or medically speaking)? > > Thanks!! > > S. Nodvin > > 8343 Roswell Road, No. 323 > Atlanta, GA 30350 > > - Phone > > - Fax > > _melissa.nodvin@..._ (mailto:melissa.nodvin@...) > > _http://www.linkedinhttp://www.linkehttp:_ (http://www.linkedin.com/in/melissanodvin) > <_http://www.linkedinhttp://www.linkeht_ (http://www.linkedin.com/in/nealnodvin) > > > ____________ ________ ________ __ > > NOTICE: This communication may contain privileged or other > confidential > information. If you are not the intended recipient or believe that you > received this communication in error, please do not print, copy, > retransmit, disseminate or otherwise use the information contained > herein. Also, please indicate to the sender that you have received > this > communication in error and delete the copy you received. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2009 Report Share Posted December 29, 2009 From Mississippi here, so a true southerner. Now this is not a healthy version of cooking greens, but it certainly is tasty. I buy the collard greens that are in the bag that are precut and washed (just easier to deal with). I do give them a good cleaning again. Cut up half a package of bacon, fry it up, add 2 bags of collards, and water to cover them, salt and pepper to taste. Now you cook for a good loooooonnnnngggggg time (you catch my drift?). I cook for like 3 hours. They will reduce quite a bit. I do add just a little sugar. Lots of pepper vinegar, hot sauce, and cornbread to soak up the pot liquor. HEAVEN!!! And to answer the question of why do I eat greens – because they are yummy!!! Healthy? Not so much my version, but hey it’s once a year that I eat them for “money†so I say go for it! Black eyed peas, I do the same! Gives me “good luck†for the year! From: rd-usa [mailto:rd-usa ] On Behalf Of Robin Rhoades Sent: Tuesday, December 29, 2009 9:57 AM To: rd-usa Subject: Re: cooking with greens I am a big fan of Jack Bishop's Vegetables Every Day. He recommends best cooking method for collards is boiling and then braising. He carefully states that they do not need to be boiled more than about 5-7 minutes, but pretty helpful. He says that collard stems are tough , and inedible, so trim. I must agree here. I like to start with collards and then add savoy cabbage into boiling water. Once boiled, saute in olive oil with garlic and onions. I like to add white beans and tofu at this point to make the dish a huge one pot meal. Just before serving I throw in some fresh spinach until wilted. Oh, and don't forget tons of fresh ginger, pepper, and little soy sauce, (ok more than a little soy sauce). Yum.... Robin Hartford >>> <Dineright4@...<mailto:Dineright4%40aol.com>> 12/29/2009 9:13 AM >>> Sounds wonderful Digna, however, I do very similar (sans much pepper, which I only like on steak) but find that they are still wonderful if just cooked for 30 minutes. (Fresh kale that is. . .) Jan Patenaude, RD, CLT Consultant, Writer, Speaker Director of Medical Nutrition Signet Diagnostic Corporation (Mountain Time) Fax: DineRight4@...<mailto:DineRight4%40aol.com> In a message dated 12/29/2009 5:51:48 A.M. Mountain Standard Time, melissa.nodvin@...<mailto:melissa.nodvin%40web-RD.com> writes: What are the top important tips for first timer? Would you say people eat greens for their nutritional value or not? It would seem to me that all the vitamins are boiled away. Thank you, Nodvin Sent from my Iphone On Dec 29, 2009, at 2:22 AM, " Digna Cassens " <_dignacassens@dignacassendig_ (mailto:dignacassens@...<mailto:dignacassens%40roadrunner.com>) > wrote: > Oh, goodness! Don't ruin perfectly good greens! Savory food must be > served savory, not sweetened. Get any southern cookbook, or find a > good soul food cook. Here's what I do (and technically I'm none of > the above). > > 1. Wash well if fresh, don't shake off water. Roll lengthwise with > stems in middle, slice accross then chop as small as you want if you > don't want the long pieces. In the meantime chop onion (I use very > little bc I don't care for onion but it's needed for flavor), sautee > in medium hot oil (coat the bottom of the pot - I only use olive oil > but any oil will do), and once it sizzles a bit add coarsely ground > salt (I prefer Kosher but any salt will do) to sweat the onion. Let > onion turn clear and add as much garlic as you like (I use a lot of > garlic) chopped as small as you can make it - often I pound in a > mortar bc it's easier and don't have to peel). On a rushed or lazy > day you can also use onion and garlic powder and just sprinkle on > the greens during the next step. > 2. Squash all the greens inside a huge pot. I use a pot twice as > large as I think I need and add two or three times the greens I want > to end up with bc they reduce quite a bit. First I check the amount > of oil to make sure nothing sticks or burns. With tongs turn the > greens to mix with oil and seasonings. Add salt and pepper to taste. > Careful with the salt bc as you know greens are already seasoned by > nature, but go to town with the pepper, the more the better. Cover > and reduce flame. > 3. Check a few times in the next half hour, tossing and turning as > often as needed. Add broth or water if needed. Cover again, reduce > heat more. Then leave it alone once you know it's not going to burn > or stick and relax with a glass of wine or martini for the next > 1-1/2 to 2 hrs. You'll know it's almost ready by the change in > aroma. It smells ready when it's ready. > 4. Uncover, toss and stir again. If you've done it right you have > about 1/3 to 1/4 the amount you started with. If too much liquid > (also called liquor), leave lid off but don't raise flame. > 5. When you're sure it's done, taste, adjust seasoning (doubt you'll > need to), then finish off with a couple of tablespoons of soy sauce. > I use reduced sodium. Let liquor steam off a little but not all the > way. You want all that liquid. It's manna from heaven! > > For a special treat or if you're feeling particularly daring, first > sautee chopped bacon (cured salt pork fat was the original method > but you know... we're RDs, can't do that all the time, or admit we > would even consider it) and use the rendered fat to cook in. Vinegar > and lemon also work well but frankly for me the soy sauce is the > wonder ingredient. You must cook greens enough to tenderize and get > rid of any freshness or bitterness. If it's frozen then wash to thaw > and proceed w step 1. > > Let me know if it works for you. Just do yourself and those that eat > your food a favor. Don't add anything with sugar. It's like > sweetening grapefruit. You ruin it. And don't try al dente or just > barely blanched. It's not pasta or asparagus. > > Digna > > cooking with greens > > Does anyone have special techniques for preparing greens that they > like. > Collards, Kale, Turnip greens.....I' Collards, Kale, Turnip green > to > the liquid when cooking these takes away some of the bitterness?? > Anyone heard of this? > > Please let me know if you have special cleaning or preparation > techniques for these foods. > > Any paring you would avoid (food or medically speaking)? > > Thanks!! > > S. Nodvin > > 8343 Roswell Road, No. 323 > Atlanta, GA 30350 > > - Phone > > - Fax > > _melissa.nodvin@...<mailto:_melissa.nodvin%40melissa.no>_ (mailto:melissa.nodvin@...<mailto:melissa.nodvin%40web-RD.com>) > > _http://www.linkedinhttp://www.linkehttp:_<http://www.linkedinhttp:/www.linkehtt\ p:_> (http://www.linkedin.com/in/melissanodvin) > <_http://www.linkedinhttp://www.linkeht_<http://www.linkedinhttp:/www.linkeht_> (http://www.linkedin.com/in/nealnodvin) > > > ____________ ________ ________ __ > > NOTICE: This communication may contain privileged or other > confidential > information. If you are not the intended recipient or believe that you > received this communication in error, please do not print, copy, > retransmit, disseminate or otherwise use the information contained > herein. Also, please indicate to the sender that you have received > this > communication in error and delete the copy you received. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2009 Report Share Posted December 29, 2009 Water soluble of course decrease but that's why they're covered and the liquid is saved, which we also drink or soak with something like crusty bread (I put mine over rice and it's a meal). As for the nutritional value - if not cooked properly few people will eat greens; they're tough and bitter. cooking with greens > > Does anyone have special techniques for preparing greens that they > like. > Collards, Kale, Turnip greens.....I've heard that adding apple juice > to > the liquid when cooking these takes away some of the bitterness?? > Anyone heard of this? > > Please let me know if you have special cleaning or preparation > techniques for these foods. > > Any paring you would avoid (food or medically speaking)? > > Thanks!! > > S. Nodvin > > 8343 Roswell Road, No. 323 > Atlanta, GA 30350 > > - Phone > > - Fax > > melissa.nodvin@... > > http://www.linkedin.com/in/melissanodvin > <http://www.linkedin.com/in/nealnodvin> > > ________________________________ > > NOTICE: This communication may contain privileged or other > confidential > information. If you are not the intended recipient or believe that you > received this communication in error, please do not print, copy, > retransmit, disseminate or otherwise use the information contained > herein. Also, please indicate to the sender that you have received > this > communication in error and delete the copy you received. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2009 Report Share Posted December 29, 2009 Oh, I'm thinking of mustard and collard greens. Chard and kale are ready in 30 minutes or less. Digna cooking with greens > > Does anyone have special techniques for preparing greens that they > like. > Collards, Kale, Turnip greens.....I' Collards, Kale, Turnip green > to > the liquid when cooking these takes away some of the bitterness?? > Anyone heard of this? > > Please let me know if you have special cleaning or preparation > techniques for these foods. > > Any paring you would avoid (food or medically speaking)? > > Thanks!! > > S. Nodvin > > 8343 Roswell Road, No. 323 > Atlanta, GA 30350 > > - Phone > > - Fax > > _melissa.nodvin@..._ (mailto:melissa.nodvin@...) > > _http://www.linkedinhttp://www.linkehttp:_ (http://www.linkedin.com/in/melissanodvin) > <_http://www.linkedinhttp://www.linkeht_ (http://www.linkedin.com/in/nealnodvin) > > > ____________ ________ ________ __ > > NOTICE: This communication may contain privileged or other > confidential > information. If you are not the intended recipient or believe that you > received this communication in error, please do not print, copy, > retransmit, disseminate or otherwise use the information contained > herein. Also, please indicate to the sender that you have received > this > communication in error and delete the copy you received. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2009 Report Share Posted December 29, 2009 Robin! I'll try that method next, sounds delicious, but maybe use garbanzos instead of white beans that I'm not too fond of (although I never turn my nose up at any bean). I've never boiled first, but I sure want to keep the stems in mine except for the larger at the growing end. I like the texture and want to keep the fiber in the meal. Digna cooking with greens > > Does anyone have special techniques for preparing greens that they > like. > Collards, Kale, Turnip greens.....I' Collards, Kale, Turnip green > to > the liquid when cooking these takes away some of the bitterness?? > Anyone heard of this? > > Please let me know if you have special cleaning or preparation > techniques for these foods. > > Any paring you would avoid (food or medically speaking)? > > Thanks!! > > S. Nodvin > > 8343 Roswell Road, No. 323 > Atlanta, GA 30350 > > - Phone > > - Fax > > _melissa.nodvin@..._ (mailto:melissa.nodvin@...) > > _http://www.linkedinhttp://www.linkehttp:_ (http://www.linkedin.com/in/melissanodvin) > <_http://www.linkedinhttp://www.linkeht_ (http://www.linkedin.com/in/nealnodvin) > > > ____________ ________ ________ __ > > NOTICE: This communication may contain privileged or other > confidential > information. If you are not the intended recipient or believe that you > received this communication in error, please do not print, copy, > retransmit, disseminate or otherwise use the information contained > herein. Also, please indicate to the sender that you have received > this > communication in error and delete the copy you received. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2009 Report Share Posted December 29, 2009 My favorite green is kale and favorite way is to oven roast them until crispy and make kale chips. I just posted the easy and quick recipe at www.urockgirl.com. Puts greens in a whole new light. Enjoy! Macdonald, R.D. Nutrition, Fitness, and Wellness Coach Complete Wellness, NOW! (818)458-1487 Re: cooking with greens Robin! I'll try that method next, sounds delicious, but maybe use garbanzos instead of white beans that I'm not too fond of (although I never turn my nose up at any bean). I've never boiled first, but I sure want to keep the stems in mine except for the larger at the growing end. I like the texture and want to keep the fiber in the meal. Digna cooking with greens > > Does anyone have special techniques for preparing greens that they > like. > Collards, Kale, Turnip greens.....I' Collards, Kale, Turnip green > to > the liquid when cooking these takes away some of the bitterness?? > Anyone heard of this? > > Please let me know if you have special cleaning or preparation > techniques for these foods. > > Any paring you would avoid (food or medically speaking)? > > Thanks!! > > S. Nodvin > > 8343 Roswell Road, No. 323 > Atlanta, GA 30350 > > - Phone > > - Fax > >_melissa.nodvin@..._ (mailto:melissa.nodvin@...) > >_http://www.linkedinhttp://www.linkehttp:_ (http://www.linkedin.com/in/melissanodvin) > <_http://www.linkedinhttp://www.linkeht_ (http://www.linkedin.com/in/nealnodvin) > > >______________________________ > > NOTICE: This communication may contain privileged or other > confidential > information. If you are not the intended recipient or believe that you > received this communication in error, please do not print, copy, > retransmit, disseminate or otherwise use the information contained > herein. Also, please indicate to the sender that you have received > this > communication in error and delete the copy you received. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 29, 2009 Report Share Posted December 29, 2009 , That's how I learned to cook greens from my MIL (RIP) in New Orleans. I became a devoted greens consumer after that. I believe that in my own nutrition rules, the fiber and vitamins of the greens counteract the potentially damaging effects of the bacon fat. Pretty much like when I make my Puertorican pork leg roast with skin on. If the skin is super crunchy, it's too delicious to hurt me. Occassional comfort foods especially during holidays have such a " feelgood " power that everything else goes away. Digna cooking with greens > > Does anyone have special techniques for preparing greens that they > like. > Collards, Kale, Turnip greens.....I' Collards, Kale, Turnip green > to > the liquid when cooking these takes away some of the bitterness?? > Anyone heard of this? > > Please let me know if you have special cleaning or preparation > techniques for these foods. > > Any paring you would avoid (food or medically speaking)? > > Thanks!! > > S. Nodvin > > 8343 Roswell Road, No. 323 > Atlanta, GA 30350 > > - Phone > > - Fax > > _melissa.nodvin@...<mailto:_melissa.nodvin%40melissa.no>_ (mailto:melissa.nodvin@...<mailto:melissa.nodvin%40web-RD.com>) > > _http://www.linkedinhttp://www.linkehttp:_<http://www.linkedinhttp:/www.linkehtt\ p:_> (http://www.linkedin.com/in/melissanodvin) > <_http://www.linkedinhttp://www.linkeht_<http://www.linkedinhttp:/www.linkeht_> (http://www.linkedin.com/in/nealnodvin) > > > ____________ ________ ________ __ > > NOTICE: This communication may contain privileged or other > confidential > information. If you are not the intended recipient or believe that you > received this communication in error, please do not print, copy, > retransmit, disseminate or otherwise use the information contained > herein. Also, please indicate to the sender that you have received > this > communication in error and delete the copy you received. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 Digna, What time is dinner? Madalyn ________________________________ To: rd-usa ; DBC_listserv Sent: Tue, December 29, 2009 2:21:28 AM Subject: Re: cooking with greens  Oh, goodness! Don't ruin perfectly good greens! Savory food must be served savory, not sweetened. Get any southern cookbook, or find a good soul food cook. Here's what I do (and technically I'm none of the above). 1. Wash well if fresh, don't shake off water. Roll lengthwise with stems in middle, slice accross then chop as small as you want if you don't want the long pieces. In the meantime chop onion (I use very little bc I don't care for onion but it's needed for flavor), sautee in medium hot oil (coat the bottom of the pot - I only use olive oil but any oil will do), and once it sizzles a bit add coarsely ground salt (I prefer Kosher but any salt will do) to sweat the onion. Let onion turn clear and add as much garlic as you like (I use a lot of garlic) chopped as small as you can make it - often I pound in a mortar bc it's easier and don't have to peel). On a rushed or lazy day you can also use onion and garlic powder and just sprinkle on the greens during the next step. 2. Squash all the greens inside a huge pot. I use a pot twice as large as I think I need and add two or three times the greens I want to end up with bc they reduce quite a bit. First I check the amount of oil to make sure nothing sticks or burns. With tongs turn the greens to mix with oil and seasonings. Add salt and pepper to taste. Careful with the salt bc as you know greens are already seasoned by nature, but go to town with the pepper, the more the better. Cover and reduce flame. 3. Check a few times in the next half hour, tossing and turning as often as needed. Add broth or water if needed. Cover again, reduce heat more. Then leave it alone once you know it's not going to burn or stick and relax with a glass of wine or martini for the next 1-1/2 to 2 hrs. You'll know it's almost ready by the change in aroma. It smells ready when it's ready. 4. Uncover, toss and stir again. If you've done it right you have about 1/3 to 1/4 the amount you started with. If too much liquid (also called liquor), leave lid off but don't raise flame. 5. When you're sure it's done, taste, adjust seasoning (doubt you'll need to), then finish off with a couple of tablespoons of soy sauce. I use reduced sodium. Let liquor steam off a little but not all the way. You want all that liquid. It's manna from heaven! For a special treat or if you're feeling particularly daring, first sautee chopped bacon (cured salt pork fat was the original method but you know... we're RDs, can't do that all the time, or admit we would even consider it) and use the rendered fat to cook in. Vinegar and lemon also work well but frankly for me the soy sauce is the wonder ingredient. You must cook greens enough to tenderize and get rid of any freshness or bitterness. If it's frozen then wash to thaw and proceed w step 1. Let me know if it works for you. Just do yourself and those that eat your food a favor. Don't add anything with sugar. It's like sweetening grapefruit. You ruin it. And don't try al dente or just barely blanched. It's not pasta or asparagus. Digna cooking with greens Does anyone have special techniques for preparing greens that they like. Collards, Kale, Turnip greens.....I' ve heard that adding apple juice to the liquid when cooking these takes away some of the bitterness?? Anyone heard of this? Please let me know if you have special cleaning or preparation techniques for these foods. Any paring you would avoid (food or medically speaking)? Thanks!! S. Nodvin 8343 Roswell Road, No. 323 Atlanta, GA 30350 - Phone - Fax melissa.nodvin@ web-RD.com http://www.linkedin.com/in/melissanodvin <http://www.linkedin.com/in/nealnodvin> ____________ _________ _________ __ NOTICE: This communication may contain privileged or other confidential information. If you are not the intended recipient or believe that you received this communication in error, please do not print, copy, retransmit, disseminate or otherwise use the information contained herein. Also, please indicate to the sender that you have received this communication in error and delete the copy you received. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 Digna, What time is dinner? Madalyn ________________________________ To: rd-usa ; DBC_listserv Sent: Tue, December 29, 2009 2:21:28 AM Subject: Re: cooking with greens  Oh, goodness! Don't ruin perfectly good greens! Savory food must be served savory, not sweetened. Get any southern cookbook, or find a good soul food cook. Here's what I do (and technically I'm none of the above). 1. Wash well if fresh, don't shake off water. Roll lengthwise with stems in middle, slice accross then chop as small as you want if you don't want the long pieces. In the meantime chop onion (I use very little bc I don't care for onion but it's needed for flavor), sautee in medium hot oil (coat the bottom of the pot - I only use olive oil but any oil will do), and once it sizzles a bit add coarsely ground salt (I prefer Kosher but any salt will do) to sweat the onion. Let onion turn clear and add as much garlic as you like (I use a lot of garlic) chopped as small as you can make it - often I pound in a mortar bc it's easier and don't have to peel). On a rushed or lazy day you can also use onion and garlic powder and just sprinkle on the greens during the next step. 2. Squash all the greens inside a huge pot. I use a pot twice as large as I think I need and add two or three times the greens I want to end up with bc they reduce quite a bit. First I check the amount of oil to make sure nothing sticks or burns. With tongs turn the greens to mix with oil and seasonings. Add salt and pepper to taste. Careful with the salt bc as you know greens are already seasoned by nature, but go to town with the pepper, the more the better. Cover and reduce flame. 3. Check a few times in the next half hour, tossing and turning as often as needed. Add broth or water if needed. Cover again, reduce heat more. Then leave it alone once you know it's not going to burn or stick and relax with a glass of wine or martini for the next 1-1/2 to 2 hrs. You'll know it's almost ready by the change in aroma. It smells ready when it's ready. 4. Uncover, toss and stir again. If you've done it right you have about 1/3 to 1/4 the amount you started with. If too much liquid (also called liquor), leave lid off but don't raise flame. 5. When you're sure it's done, taste, adjust seasoning (doubt you'll need to), then finish off with a couple of tablespoons of soy sauce. I use reduced sodium. Let liquor steam off a little but not all the way. You want all that liquid. It's manna from heaven! For a special treat or if you're feeling particularly daring, first sautee chopped bacon (cured salt pork fat was the original method but you know... we're RDs, can't do that all the time, or admit we would even consider it) and use the rendered fat to cook in. Vinegar and lemon also work well but frankly for me the soy sauce is the wonder ingredient. You must cook greens enough to tenderize and get rid of any freshness or bitterness. If it's frozen then wash to thaw and proceed w step 1. Let me know if it works for you. Just do yourself and those that eat your food a favor. Don't add anything with sugar. It's like sweetening grapefruit. You ruin it. And don't try al dente or just barely blanched. It's not pasta or asparagus. Digna cooking with greens Does anyone have special techniques for preparing greens that they like. Collards, Kale, Turnip greens.....I' ve heard that adding apple juice to the liquid when cooking these takes away some of the bitterness?? Anyone heard of this? Please let me know if you have special cleaning or preparation techniques for these foods. Any paring you would avoid (food or medically speaking)? Thanks!! S. Nodvin 8343 Roswell Road, No. 323 Atlanta, GA 30350 - Phone - Fax melissa.nodvin@ web-RD.com http://www.linkedin.com/in/melissanodvin <http://www.linkedin.com/in/nealnodvin> ____________ _________ _________ __ NOTICE: This communication may contain privileged or other confidential information. If you are not the intended recipient or believe that you received this communication in error, please do not print, copy, retransmit, disseminate or otherwise use the information contained herein. Also, please indicate to the sender that you have received this communication in error and delete the copy you received. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 Digna, What time is dinner? Madalyn ________________________________ To: rd-usa ; DBC_listserv Sent: Tue, December 29, 2009 2:21:28 AM Subject: Re: cooking with greens  Oh, goodness! Don't ruin perfectly good greens! Savory food must be served savory, not sweetened. Get any southern cookbook, or find a good soul food cook. Here's what I do (and technically I'm none of the above). 1. Wash well if fresh, don't shake off water. Roll lengthwise with stems in middle, slice accross then chop as small as you want if you don't want the long pieces. In the meantime chop onion (I use very little bc I don't care for onion but it's needed for flavor), sautee in medium hot oil (coat the bottom of the pot - I only use olive oil but any oil will do), and once it sizzles a bit add coarsely ground salt (I prefer Kosher but any salt will do) to sweat the onion. Let onion turn clear and add as much garlic as you like (I use a lot of garlic) chopped as small as you can make it - often I pound in a mortar bc it's easier and don't have to peel). On a rushed or lazy day you can also use onion and garlic powder and just sprinkle on the greens during the next step. 2. Squash all the greens inside a huge pot. I use a pot twice as large as I think I need and add two or three times the greens I want to end up with bc they reduce quite a bit. First I check the amount of oil to make sure nothing sticks or burns. With tongs turn the greens to mix with oil and seasonings. Add salt and pepper to taste. Careful with the salt bc as you know greens are already seasoned by nature, but go to town with the pepper, the more the better. Cover and reduce flame. 3. Check a few times in the next half hour, tossing and turning as often as needed. Add broth or water if needed. Cover again, reduce heat more. Then leave it alone once you know it's not going to burn or stick and relax with a glass of wine or martini for the next 1-1/2 to 2 hrs. You'll know it's almost ready by the change in aroma. It smells ready when it's ready. 4. Uncover, toss and stir again. If you've done it right you have about 1/3 to 1/4 the amount you started with. If too much liquid (also called liquor), leave lid off but don't raise flame. 5. When you're sure it's done, taste, adjust seasoning (doubt you'll need to), then finish off with a couple of tablespoons of soy sauce. I use reduced sodium. Let liquor steam off a little but not all the way. You want all that liquid. It's manna from heaven! For a special treat or if you're feeling particularly daring, first sautee chopped bacon (cured salt pork fat was the original method but you know... we're RDs, can't do that all the time, or admit we would even consider it) and use the rendered fat to cook in. Vinegar and lemon also work well but frankly for me the soy sauce is the wonder ingredient. You must cook greens enough to tenderize and get rid of any freshness or bitterness. If it's frozen then wash to thaw and proceed w step 1. Let me know if it works for you. Just do yourself and those that eat your food a favor. Don't add anything with sugar. It's like sweetening grapefruit. You ruin it. And don't try al dente or just barely blanched. It's not pasta or asparagus. Digna cooking with greens Does anyone have special techniques for preparing greens that they like. Collards, Kale, Turnip greens.....I' ve heard that adding apple juice to the liquid when cooking these takes away some of the bitterness?? Anyone heard of this? Please let me know if you have special cleaning or preparation techniques for these foods. Any paring you would avoid (food or medically speaking)? Thanks!! S. Nodvin 8343 Roswell Road, No. 323 Atlanta, GA 30350 - Phone - Fax melissa.nodvin@ web-RD.com http://www.linkedin.com/in/melissanodvin <http://www.linkedin.com/in/nealnodvin> ____________ _________ _________ __ NOTICE: This communication may contain privileged or other confidential information. If you are not the intended recipient or believe that you received this communication in error, please do not print, copy, retransmit, disseminate or otherwise use the information contained herein. Also, please indicate to the sender that you have received this communication in error and delete the copy you received. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 There is no mention of boiling in Dignas email ________________________________ To: rd-usa Sent: Tue, December 29, 2009 7:50:33 AM Subject: Re: cooking with greens  What are the top important tips for first timer? Would you say people eat greens for their nutritional value or not? It would seem to me that all the vitamins are boiled away. Thank you, Nodvin Sent from my Iphone On Dec 29, 2009, at 2:22 AM, " Digna Cassens " <dignacassens@ roadrunner. com > wrote: > Oh, goodness! Don't ruin perfectly good greens! Savory food must be > served savory, not sweetened. Get any southern cookbook, or find a > good soul food cook. Here's what I do (and technically I'm none of > the above). > > 1. Wash well if fresh, don't shake off water. Roll lengthwise with > stems in middle, slice accross then chop as small as you want if you > don't want the long pieces. In the meantime chop onion (I use very > little bc I don't care for onion but it's needed for flavor), sautee > in medium hot oil (coat the bottom of the pot - I only use olive oil > but any oil will do), and once it sizzles a bit add coarsely ground > salt (I prefer Kosher but any salt will do) to sweat the onion. Let > onion turn clear and add as much garlic as you like (I use a lot of > garlic) chopped as small as you can make it - often I pound in a > mortar bc it's easier and don't have to peel). On a rushed or lazy > day you can also use onion and garlic powder and just sprinkle on > the greens during the next step. > 2. Squash all the greens inside a huge pot. I use a pot twice as > large as I think I need and add two or three times the greens I want > to end up with bc they reduce quite a bit. First I check the amount > of oil to make sure nothing sticks or burns. With tongs turn the > greens to mix with oil and seasonings. Add salt and pepper to taste. > Careful with the salt bc as you know greens are already seasoned by > nature, but go to town with the pepper, the more the better. Cover > and reduce flame. > 3. Check a few times in the next half hour, tossing and turning as > often as needed. Add broth or water if needed. Cover again, reduce > heat more. Then leave it alone once you know it's not going to burn > or stick and relax with a glass of wine or martini for the next > 1-1/2 to 2 hrs. You'll know it's almost ready by the change in > aroma. It smells ready when it's ready. > 4. Uncover, toss and stir again. If you've done it right you have > about 1/3 to 1/4 the amount you started with. If too much liquid > (also called liquor), leave lid off but don't raise flame. > 5. When you're sure it's done, taste, adjust seasoning (doubt you'll > need to), then finish off with a couple of tablespoons of soy sauce. > I use reduced sodium. Let liquor steam off a little but not all the > way. You want all that liquid. It's manna from heaven! > > For a special treat or if you're feeling particularly daring, first > sautee chopped bacon (cured salt pork fat was the original method > but you know... we're RDs, can't do that all the time, or admit we > would even consider it) and use the rendered fat to cook in. Vinegar > and lemon also work well but frankly for me the soy sauce is the > wonder ingredient. You must cook greens enough to tenderize and get > rid of any freshness or bitterness. If it's frozen then wash to thaw > and proceed w step 1. > > Let me know if it works for you. Just do yourself and those that eat > your food a favor. Don't add anything with sugar. It's like > sweetening grapefruit. You ruin it. And don't try al dente or just > barely blanched. It's not pasta or asparagus. > > Digna > > cooking with greens > > Does anyone have special techniques for preparing greens that they > like. > Collards, Kale, Turnip greens.....I' ve heard that adding apple juice > to > the liquid when cooking these takes away some of the bitterness?? > Anyone heard of this? > > Please let me know if you have special cleaning or preparation > techniques for these foods. > > Any paring you would avoid (food or medically speaking)? > > Thanks!! > > S. Nodvin > > 8343 Roswell Road, No. 323 > Atlanta, GA 30350 > > - Phone > > - Fax > > melissa.nodvin@ web-RD.com > > http://www.linkedin.com/in/melissanodvin > <http://www.linkedin.com/in/nealnodvin> > > ____________ _________ _________ __ > > NOTICE: This communication may contain privileged or other > confidential > information. If you are not the intended recipient or believe that you > received this communication in error, please do not print, copy, > retransmit, disseminate or otherwise use the information contained > herein. Also, please indicate to the sender that you have received > this > communication in error and delete the copy you received. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 There is no mention of boiling in Dignas email ________________________________ To: rd-usa Sent: Tue, December 29, 2009 7:50:33 AM Subject: Re: cooking with greens  What are the top important tips for first timer? Would you say people eat greens for their nutritional value or not? It would seem to me that all the vitamins are boiled away. Thank you, Nodvin Sent from my Iphone On Dec 29, 2009, at 2:22 AM, " Digna Cassens " <dignacassens@ roadrunner. com > wrote: > Oh, goodness! Don't ruin perfectly good greens! Savory food must be > served savory, not sweetened. Get any southern cookbook, or find a > good soul food cook. Here's what I do (and technically I'm none of > the above). > > 1. Wash well if fresh, don't shake off water. Roll lengthwise with > stems in middle, slice accross then chop as small as you want if you > don't want the long pieces. In the meantime chop onion (I use very > little bc I don't care for onion but it's needed for flavor), sautee > in medium hot oil (coat the bottom of the pot - I only use olive oil > but any oil will do), and once it sizzles a bit add coarsely ground > salt (I prefer Kosher but any salt will do) to sweat the onion. Let > onion turn clear and add as much garlic as you like (I use a lot of > garlic) chopped as small as you can make it - often I pound in a > mortar bc it's easier and don't have to peel). On a rushed or lazy > day you can also use onion and garlic powder and just sprinkle on > the greens during the next step. > 2. Squash all the greens inside a huge pot. I use a pot twice as > large as I think I need and add two or three times the greens I want > to end up with bc they reduce quite a bit. First I check the amount > of oil to make sure nothing sticks or burns. With tongs turn the > greens to mix with oil and seasonings. Add salt and pepper to taste. > Careful with the salt bc as you know greens are already seasoned by > nature, but go to town with the pepper, the more the better. Cover > and reduce flame. > 3. Check a few times in the next half hour, tossing and turning as > often as needed. Add broth or water if needed. Cover again, reduce > heat more. Then leave it alone once you know it's not going to burn > or stick and relax with a glass of wine or martini for the next > 1-1/2 to 2 hrs. You'll know it's almost ready by the change in > aroma. It smells ready when it's ready. > 4. Uncover, toss and stir again. If you've done it right you have > about 1/3 to 1/4 the amount you started with. If too much liquid > (also called liquor), leave lid off but don't raise flame. > 5. When you're sure it's done, taste, adjust seasoning (doubt you'll > need to), then finish off with a couple of tablespoons of soy sauce. > I use reduced sodium. Let liquor steam off a little but not all the > way. You want all that liquid. It's manna from heaven! > > For a special treat or if you're feeling particularly daring, first > sautee chopped bacon (cured salt pork fat was the original method > but you know... we're RDs, can't do that all the time, or admit we > would even consider it) and use the rendered fat to cook in. Vinegar > and lemon also work well but frankly for me the soy sauce is the > wonder ingredient. You must cook greens enough to tenderize and get > rid of any freshness or bitterness. If it's frozen then wash to thaw > and proceed w step 1. > > Let me know if it works for you. Just do yourself and those that eat > your food a favor. Don't add anything with sugar. It's like > sweetening grapefruit. You ruin it. And don't try al dente or just > barely blanched. It's not pasta or asparagus. > > Digna > > cooking with greens > > Does anyone have special techniques for preparing greens that they > like. > Collards, Kale, Turnip greens.....I' ve heard that adding apple juice > to > the liquid when cooking these takes away some of the bitterness?? > Anyone heard of this? > > Please let me know if you have special cleaning or preparation > techniques for these foods. > > Any paring you would avoid (food or medically speaking)? > > Thanks!! > > S. Nodvin > > 8343 Roswell Road, No. 323 > Atlanta, GA 30350 > > - Phone > > - Fax > > melissa.nodvin@ web-RD.com > > http://www.linkedin.com/in/melissanodvin > <http://www.linkedin.com/in/nealnodvin> > > ____________ _________ _________ __ > > NOTICE: This communication may contain privileged or other > confidential > information. If you are not the intended recipient or believe that you > received this communication in error, please do not print, copy, > retransmit, disseminate or otherwise use the information contained > herein. Also, please indicate to the sender that you have received > this > communication in error and delete the copy you received. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 There is no mention of boiling in Dignas email ________________________________ To: rd-usa Sent: Tue, December 29, 2009 7:50:33 AM Subject: Re: cooking with greens  What are the top important tips for first timer? Would you say people eat greens for their nutritional value or not? It would seem to me that all the vitamins are boiled away. Thank you, Nodvin Sent from my Iphone On Dec 29, 2009, at 2:22 AM, " Digna Cassens " <dignacassens@ roadrunner. com > wrote: > Oh, goodness! Don't ruin perfectly good greens! Savory food must be > served savory, not sweetened. Get any southern cookbook, or find a > good soul food cook. Here's what I do (and technically I'm none of > the above). > > 1. Wash well if fresh, don't shake off water. Roll lengthwise with > stems in middle, slice accross then chop as small as you want if you > don't want the long pieces. In the meantime chop onion (I use very > little bc I don't care for onion but it's needed for flavor), sautee > in medium hot oil (coat the bottom of the pot - I only use olive oil > but any oil will do), and once it sizzles a bit add coarsely ground > salt (I prefer Kosher but any salt will do) to sweat the onion. Let > onion turn clear and add as much garlic as you like (I use a lot of > garlic) chopped as small as you can make it - often I pound in a > mortar bc it's easier and don't have to peel). On a rushed or lazy > day you can also use onion and garlic powder and just sprinkle on > the greens during the next step. > 2. Squash all the greens inside a huge pot. I use a pot twice as > large as I think I need and add two or three times the greens I want > to end up with bc they reduce quite a bit. First I check the amount > of oil to make sure nothing sticks or burns. With tongs turn the > greens to mix with oil and seasonings. Add salt and pepper to taste. > Careful with the salt bc as you know greens are already seasoned by > nature, but go to town with the pepper, the more the better. Cover > and reduce flame. > 3. Check a few times in the next half hour, tossing and turning as > often as needed. Add broth or water if needed. Cover again, reduce > heat more. Then leave it alone once you know it's not going to burn > or stick and relax with a glass of wine or martini for the next > 1-1/2 to 2 hrs. You'll know it's almost ready by the change in > aroma. It smells ready when it's ready. > 4. Uncover, toss and stir again. If you've done it right you have > about 1/3 to 1/4 the amount you started with. If too much liquid > (also called liquor), leave lid off but don't raise flame. > 5. When you're sure it's done, taste, adjust seasoning (doubt you'll > need to), then finish off with a couple of tablespoons of soy sauce. > I use reduced sodium. Let liquor steam off a little but not all the > way. You want all that liquid. It's manna from heaven! > > For a special treat or if you're feeling particularly daring, first > sautee chopped bacon (cured salt pork fat was the original method > but you know... we're RDs, can't do that all the time, or admit we > would even consider it) and use the rendered fat to cook in. Vinegar > and lemon also work well but frankly for me the soy sauce is the > wonder ingredient. You must cook greens enough to tenderize and get > rid of any freshness or bitterness. If it's frozen then wash to thaw > and proceed w step 1. > > Let me know if it works for you. Just do yourself and those that eat > your food a favor. Don't add anything with sugar. It's like > sweetening grapefruit. You ruin it. And don't try al dente or just > barely blanched. It's not pasta or asparagus. > > Digna > > cooking with greens > > Does anyone have special techniques for preparing greens that they > like. > Collards, Kale, Turnip greens.....I' ve heard that adding apple juice > to > the liquid when cooking these takes away some of the bitterness?? > Anyone heard of this? > > Please let me know if you have special cleaning or preparation > techniques for these foods. > > Any paring you would avoid (food or medically speaking)? > > Thanks!! > > S. Nodvin > > 8343 Roswell Road, No. 323 > Atlanta, GA 30350 > > - Phone > > - Fax > > melissa.nodvin@ web-RD.com > > http://www.linkedin.com/in/melissanodvin > <http://www.linkedin.com/in/nealnodvin> > > ____________ _________ _________ __ > > NOTICE: This communication may contain privileged or other > confidential > information. If you are not the intended recipient or believe that you > received this communication in error, please do not print, copy, > retransmit, disseminate or otherwise use the information contained > herein. Also, please indicate to the sender that you have received > this > communication in error and delete the copy you received. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 Never tried to roast greens. I roast almost all other veggies..I will try next week while I am housebound with hubbie after surgery. ________________________________ To: rd-usa Sent: Tue, December 29, 2009 10:37:03 AM Subject: Re: cooking with greens  My favorite green is kale and favorite way is to oven roast them until crispy and make kale chips. I just posted the easy and quick recipe at www.urockgirl. com. Puts greens in a whole new light. Enjoy! Macdonald, R.D. Nutrition, Fitness, and Wellness Coach Complete Wellness, NOW! (818)458-1487 Re: cooking with greens Robin! I'll try that method next, sounds delicious, but maybe use garbanzos instead of white beans that I'm not too fond of (although I never turn my nose up at any bean). I've never boiled first, but I sure want to keep the stems in mine except for the larger at the growing end. I like the texture and want to keep the fiber in the meal. Digna cooking with greens > > Does anyone have special techniques for preparing greens that they > like. > Collards, Kale, Turnip greens.....I' Collards, Kale, Turnip green > to > the liquid when cooking these takes away some of the bitterness?? > Anyone heard of this? > > Please let me know if you have special cleaning or preparation > techniques for these foods. > > Any paring you would avoid (food or medically speaking)? > > Thanks!! > > S. Nodvin > > 8343 Roswell Road, No. 323 > Atlanta, GA 30350 > > - Phone > > - Fax > >_melissa.nodvin@ melissa.no_ (mailto:melissa.nodvin@ web-RD.com) > >_http://www.linkedin http://www. linkehttp: _ (http://www.linkedin.com/in/melissanodvin) > <_http://www.linkedin http://www. linkeht_ (http://www.linkedin.com/in/nealnodvin) > > >___________ _________ _________ _ > > NOTICE: This communication may contain privileged or other > confidential > information. If you are not the intended recipient or believe that you > received this communication in error, please do not print, copy, > retransmit, disseminate or otherwise use the information contained > herein. Also, please indicate to the sender that you have received > this > communication in error and delete the copy you received. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 My RD Professional Chef daughter told me that if you eat anything from someone else's plate it is calorie free ________________________________ To: rd-usa Sent: Tue, December 29, 2009 10:43:19 AM Subject: Re: cooking with greens  , That's how I learned to cook greens from my MIL (RIP) in New Orleans. I became a devoted greens consumer after that. I believe that in my own nutrition rules, the fiber and vitamins of the greens counteract the potentially damaging effects of the bacon fat. Pretty much like when I make my Puertorican pork leg roast with skin on. If the skin is super crunchy, it's too delicious to hurt me. Occassional comfort foods especially during holidays have such a " feelgood " power that everything else goes away. Digna cooking with greens > > Does anyone have special techniques for preparing greens that they > like. > Collards, Kale, Turnip greens.....I' Collards, Kale, Turnip green > to > the liquid when cooking these takes away some of the bitterness?? > Anyone heard of this? > > Please let me know if you have special cleaning or preparation > techniques for these foods. > > Any paring you would avoid (food or medically speaking)? > > Thanks!! > > S. Nodvin > > 8343 Roswell Road, No. 323 > Atlanta, GA 30350 > > - Phone > > - Fax > > _melissa.nodvin@ melissa.no<mailto:_melissa. nodvin%40melissa .no>_ (mailto:melissa.nodvin@ web-RD.com<mailto:melissa. nodvin%40web- RD.com>) > > _http://www.linkedin http://www. linkehttp: _<http://www.linkedin http:/www. linkehttp: _> (http://www.linkedin.com/in/melissanodvin) > <_http://www.linkedin http://www. linkeht_<http://www.linkedin http:/www. linkeht_> (http://www.linkedin.com/in/nealnodvin) > > > ____________ ________ ________ __ > > NOTICE: This communication may contain privileged or other > confidential > information. If you are not the intended recipient or believe that you > received this communication in error, please do not print, copy, > retransmit, disseminate or otherwise use the information contained > herein. Also, please indicate to the sender that you have received > this > communication in error and delete the copy you received. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 My RD Professional Chef daughter told me that if you eat anything from someone else's plate it is calorie free ________________________________ To: rd-usa Sent: Tue, December 29, 2009 10:43:19 AM Subject: Re: cooking with greens  , That's how I learned to cook greens from my MIL (RIP) in New Orleans. I became a devoted greens consumer after that. I believe that in my own nutrition rules, the fiber and vitamins of the greens counteract the potentially damaging effects of the bacon fat. Pretty much like when I make my Puertorican pork leg roast with skin on. If the skin is super crunchy, it's too delicious to hurt me. Occassional comfort foods especially during holidays have such a " feelgood " power that everything else goes away. Digna cooking with greens > > Does anyone have special techniques for preparing greens that they > like. > Collards, Kale, Turnip greens.....I' Collards, Kale, Turnip green > to > the liquid when cooking these takes away some of the bitterness?? > Anyone heard of this? > > Please let me know if you have special cleaning or preparation > techniques for these foods. > > Any paring you would avoid (food or medically speaking)? > > Thanks!! > > S. Nodvin > > 8343 Roswell Road, No. 323 > Atlanta, GA 30350 > > - Phone > > - Fax > > _melissa.nodvin@ melissa.no<mailto:_melissa. nodvin%40melissa .no>_ (mailto:melissa.nodvin@ web-RD.com<mailto:melissa. nodvin%40web- RD.com>) > > _http://www.linkedin http://www. linkehttp: _<http://www.linkedin http:/www. linkehttp: _> (http://www.linkedin.com/in/melissanodvin) > <_http://www.linkedin http://www. linkeht_<http://www.linkedin http:/www. linkeht_> (http://www.linkedin.com/in/nealnodvin) > > > ____________ ________ ________ __ > > NOTICE: This communication may contain privileged or other > confidential > information. If you are not the intended recipient or believe that you > received this communication in error, please do not print, copy, > retransmit, disseminate or otherwise use the information contained > herein. Also, please indicate to the sender that you have received > this > communication in error and delete the copy you received. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 My RD Professional Chef daughter told me that if you eat anything from someone else's plate it is calorie free ________________________________ To: rd-usa Sent: Tue, December 29, 2009 10:43:19 AM Subject: Re: cooking with greens  , That's how I learned to cook greens from my MIL (RIP) in New Orleans. I became a devoted greens consumer after that. I believe that in my own nutrition rules, the fiber and vitamins of the greens counteract the potentially damaging effects of the bacon fat. Pretty much like when I make my Puertorican pork leg roast with skin on. If the skin is super crunchy, it's too delicious to hurt me. Occassional comfort foods especially during holidays have such a " feelgood " power that everything else goes away. Digna cooking with greens > > Does anyone have special techniques for preparing greens that they > like. > Collards, Kale, Turnip greens.....I' Collards, Kale, Turnip green > to > the liquid when cooking these takes away some of the bitterness?? > Anyone heard of this? > > Please let me know if you have special cleaning or preparation > techniques for these foods. > > Any paring you would avoid (food or medically speaking)? > > Thanks!! > > S. Nodvin > > 8343 Roswell Road, No. 323 > Atlanta, GA 30350 > > - Phone > > - Fax > > _melissa.nodvin@ melissa.no<mailto:_melissa. nodvin%40melissa .no>_ (mailto:melissa.nodvin@ web-RD.com<mailto:melissa. nodvin%40web- RD.com>) > > _http://www.linkedin http://www. linkehttp: _<http://www.linkedin http:/www. linkehttp: _> (http://www.linkedin.com/in/melissanodvin) > <_http://www.linkedin http://www. linkeht_<http://www.linkedin http:/www. linkeht_> (http://www.linkedin.com/in/nealnodvin) > > > ____________ ________ ________ __ > > NOTICE: This communication may contain privileged or other > confidential > information. If you are not the intended recipient or believe that you > received this communication in error, please do not print, copy, > retransmit, disseminate or otherwise use the information contained > herein. Also, please indicate to the sender that you have received > this > communication in error and delete the copy you received. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 What good is food if it does not taste good! Jackie Chase RD Dillingham AK Subject: Re: cooking with greens To: rd-usa Date: Thursday, December 31, 2009, 12:01 AM My RD Professional Chef daughter told me that if you eat anything from someone else's plate it is calorie free ____________ _________ _________ __ From: Digna Cassens <dignacassens@ roadrunner. com> To: rd-usayahoogroups (DOT) com Sent: Tue, December 29, 2009 10:43:19 AM Subject: Re: cooking with greens , That's how I learned to cook greens from my MIL (RIP) in New Orleans. I became a devoted greens consumer after that. I believe that in my own nutrition rules, the fiber and vitamins of the greens counteract the potentially damaging effects of the bacon fat. Pretty much like when I make my Puertorican pork leg roast with skin on. If the skin is super crunchy, it's too delicious to hurt me. Occassional comfort foods especially during holidays have such a " feelgood " power that everything else goes away. Digna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 Any time now. Greens almost ready! cooking with greens Does anyone have special techniques for preparing greens that they like. Collards, Kale, Turnip greens.....I' ve heard that adding apple juice to the liquid when cooking these takes away some of the bitterness?? Anyone heard of this? Please let me know if you have special cleaning or preparation techniques for these foods. Any paring you would avoid (food or medically speaking)? Thanks!! S. Nodvin 8343 Roswell Road, No. 323 Atlanta, GA 30350 - Phone - Fax melissa.nodvin@ web-RD.com http://www.linkedin.com/in/melissanodvin <http://www.linkedin.com/in/nealnodvin> ____________ _________ _________ __ NOTICE: This communication may contain privileged or other confidential information. If you are not the intended recipient or believe that you received this communication in error, please do not print, copy, retransmit, disseminate or otherwise use the information contained herein. Also, please indicate to the sender that you have received this communication in error and delete the copy you received. Quote Link to comment Share on other sites More sharing options...
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