Guest guest Posted November 24, 2008 Report Share Posted November 24, 2008 > ----- Original Message ----- > > > I made some greens sauteed in coconut oil and onions this morning for > breakfast. I was afraid that my kale would be too bitter (I'm really > not that fond of kale, I only grow it because it is so hardy AND so > good for you). Anyway, the kale was fine, the frosts and freezes must > have sweetened it up a bit, and mixing it with chard helped tame the > taste too. I used to have the same problem with kale, it was just bitter. Then one day, I stumbled acrossed a website about how to cook greens. According to this website (sorry, but it's been so long ago, I don't know the link), kale (other greens too, I think) has a " sweet spot " . It starts out bitter then as you cook it, at a certain point it loses its bitterness. But then, if you keep cooking it, it gets bitter again. You might just have accidentally hit the sweet spot. The first few times after I learned this, as I was cooking my kale, I just tasted it every minute until I found the sweet spot. After a couple of times, I kind of learned where it was so I don't have to taste it so much. I can't tell you how long, but you can do your own testing. Terri -- Be Yourself @ mail.com! Choose From 200+ Email Addresses Get a Free Account at www.mail.com Quote Link to comment Share on other sites More sharing options...
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