Guest guest Posted March 29, 2012 Report Share Posted March 29, 2012 We really need people at the Extension Center giving us classes on veggies and how to prepare them. How can kids eat right when they have never been taught how and often have never eaten some of the foods. I applaud Obama for daring to plant a home garden on the White House (home) grounds and bringing in school and scout kids to learn to grow their food and to try eating it. She goes to schools, too and talks about exercise and fresh veggies. They have found that when the kids ae involved in planting and harvesting, they are more likely to eat the vegetables. How often do you find a class like Melodie attended? Not often, or many of us don't know where to look. Carolyn Wilkerson  To: " sproutpeople " <sproutpeople > Sent: Thursday, March 29, 2012 12:24 PM Subject: Re: Re: Kale & Chard Recipe  The ones I got were from freecycle, I got them for Free! from a lady that grows them in her back yard. These are the huge ones you buy in the store but are YUMMY never the less!  Patti ________________________________ To: " sproutpeople " <sproutpeople > Sent: Thursday, March 29, 2012 11:20 AM Subject: Re: Re: Kale & Chard Recipe  I have never had collard greens either. I led a deprived childhood and adulthood. Are the leaves all huge like I have seen on line? I did see some that were used for rollups with the other items inside them. I heard the vein was tough. I can't grow them here if they are as large as they look. It would look like a jungle. I will have to look at the store. Too bad I can't get one leaf and see what it tastes like. But when so many of you like it, it must be pretty good. Wish I lived closer so I could invite myself over. Carolyn Wilkerson  To: " sproutpeople " <sproutpeople > Sent: Thursday, March 29, 2012 9:48 AM Subject: Re: Re: Kale & Chard Recipe  funny I made something similar to this last night! I had some fresh collard greens and sauteed it in water instead of oil, I added some tamari sauce and added some beans.. served on a bed of brown & wild rice.. it was DELISH! the rest of the recipe is the same   Patti ________________________________ To: sproutpeople Sent: Thursday, March 29, 2012 8:41 AM Subject: Re: Kale & Chard Recipe  Hi , sure no problem. The chef handed out printed recipe sheets. I'll type the whole thing up and put it in this post. Here you go. QUICK SAUTEED GREENS Ingredients: 1 Tablespoon olive oil or canola oil (use whatever oil you usually use). 2 pounds (about 4 cups) fresh collard greens, kale, swiss chard, turnip greens, mustard greens, washed (stemps reoved) even though she did use the stems). cut into shreds. 1 Bunch of scallions, or 2 medium yellor or red onions or shallots 3-4 cloves garlic, minced 1/4 teaspoon salt (if desired) 2 Tablespoons wter Dash of crushed red pepper or hot sauce, (optional) Instructions: 1. Heat Oil in large skillet over medium heat until hot 2. Add garlic and scallions or onions or shallots and cook until slightly wilted (about 1 - 2 minutes) 3. Add the greens, seasonings and water. Stir the ingredients well 4. Cover the pan and cook the greens over low heat for 8 to 10 minutes (You may want to cook collard greens an additional 2 to 3 minutes) Stir occasionally. Nutrients per servings: Calories ....70 Fat 3 g Trans Fat 0 g Cholesterol ...0 mg Sodium - 130 mg Carbohydrates - 9 g Fiber - 5 g Protein - 4 g Helpful Info Slice greens into bite-size shreds by rolling several leaves together. Cut them into 1/4 inch strips with sharp knife Don't overcook your greens. Fresh picked greens are tender and cook quickly. Wash greens well under cold running water to remove sand and soil - then shake them dry. Try sauteing with callaloo, dandelion greens, cabbage, or chinese cabbage. They are delicious. Carrots and beets, cut into thin slices and sauteed with your greens taste...and look great!!! Enjoy, Melody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2012 Report Share Posted March 29, 2012 Both kale and collards are mild greens unlike mustard greens. I know people who make kale chips and their kids love them. I like to make rice in my rice cooker, and roll and slice my collards and put them in the steamer on top. When it's done, I mix them all together with a little toasted sesame oil and butter, and then I spice with a little McCormicks Monterey Grilling spices - particularly like the beef one, because it has garlic, etc. Pam Reply-To: <sproutpeople > Date: Thu, 29 Mar 2012 09:20:28 -0700 (PDT) To: " sproutpeople " <sproutpeople > Subject: Re: Re: Kale & Chard Recipe > > > > > > I have never had collard greens either. I led a deprived childhood and > adulthood. Are the leaves all huge like I have seen on line? I did see some > that were used for rollups with the other items inside them. I heard the vein > was tough. I can't grow them here if they are as large as they look. It > would look like a jungle. I will have to look at the store. Too bad I can't > get one leaf and see what it tastes like. But when so many of you like it, it > must be pretty good. Wish I lived closer so I could invite myself over. > > Carolyn Wilkerson > > > > From: patti <patti720@... <mailto:patti720%40yahoo.com> > > To: " sproutpeople <mailto:sproutpeople%40yahoogroups.com> " > <sproutpeople <mailto:sproutpeople%40yahoogroups.com> > > Sent: Thursday, March 29, 2012 9:48 AM > Subject: Re: Re: Kale & Chard Recipe > > > funny I made something similar to this last night! I had some fresh collard > greens and sauteed it in water instead of oil, I added some tamari sauce and > added some beans.. served on a bed of brown & wild rice.. it was DELISH! the > rest of the recipe is the same > > > > Patti > > ________________________________ > From: Melody <eliz7212@... <mailto:eliz7212%40verizon.net> > > To: sproutpeople <mailto:sproutpeople%40yahoogroups.com> > Sent: Thursday, March 29, 2012 8:41 AM > Subject: Re: Kale & Chard Recipe > > > Hi , sure no problem. The chef handed out printed recipe sheets. I'll > type the whole thing up and put it in this post. > > Here you go. > > QUICK SAUTEED GREENS > > Ingredients: > > 1 Tablespoon olive oil or canola oil (use whatever oil you usually use). > 2 pounds (about 4 cups) fresh collard greens, kale, swiss chard, turnip > greens, mustard greens, washed (stemps reoved) even though she did use the > stems). cut into shreds. > 1 Bunch of scallions, or 2 medium yellor or red onions or shallots > 3-4 cloves garlic, minced > 1/4 teaspoon salt (if desired) > 2 Tablespoons wter > Dash of crushed red pepper or hot sauce, (optional) > > Instructions: > 1. Heat Oil in large skillet over medium heat until hot > 2. Add garlic and scallions or onions or shallots and cook until slightly > wilted (about 1 - 2 minutes) > 3. Add the greens, seasonings and water. Stir the ingredients well > 4. Cover the pan and cook the greens over low heat for 8 to 10 minutes > (You may want to cook collard greens an additional 2 to 3 minutes) Stir > occasionally. > > Nutrients per servings: > Calories ....70 > Fat 3 g > Trans Fat 0 g > Cholesterol ...0 mg > Sodium - 130 mg > Carbohydrates - 9 g > Fiber - 5 g > Protein - 4 g > > Helpful Info > Slice greens into bite-size shreds by rolling several leaves together. Cut > them into 1/4 inch strips with sharp knife > Don't overcook your greens. Fresh picked greens are tender and cook quickly. > Wash greens well under cold running water to remove sand and soil - then shake > them dry. > Try sauteing with callaloo, dandelion greens, cabbage, or chinese cabbage. > They are delicious. > Carrots and beets, cut into thin slices and sauteed with your greens > taste...and look great!!! > > Enjoy, Melody > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2012 Report Share Posted March 29, 2012 I saw a recipe for kale chips at the Craig store when I was going there. Sounded interesting but I didn't try it. I have since seen it referred to several times. I did like cooked kale. Are they strong enough to pick up some dip? I haven't tried mustard greens but have turnip greens and like them okay but sometimes stems are not chewable when cooked. have a rice cooker. Plan to use leftover rice to make a crust for a broccoli quiche as soon as we cook rice again, which I think is tonight. I used to get cheeses from an Amish shop but none near us here. Can you put the rice and some spice inside one of the collard greens that were steamed? I love stuffed cabbage rolls, but that is not all veggie nor all organic or hasn't been in the past. One step at a time. I never would have thought of that. Did it leave a lot of kale or collard taste to the rice? My hubby is the big rice eater as he was in the ines for 11 years. Surprised they all eat the white stuff though, but now he has to. He can't eat the brown because of dialysis. Sounds like a great way to cook to me. Carolyn Wilkerson  To: sproutpeople Sent: Thursday, March 29, 2012 12:52 PM Subject: Re: Re: Kale & Chard Recipe  Both kale and collards are mild greens  unlike mustard greens. I know people who make kale chips and their kids love them. I like to make rice in my rice cooker, and roll and slice my collards and put them in the steamer on top. When it's done, I mix them all together with a little toasted sesame oil and butter, and then I spice with a little McCormicks Monterey Grilling spices - particularly like the beef one, because it has garlic, etc. Pam Reply-To: <sproutpeople > Date: Thu, 29 Mar 2012 09:20:28 -0700 (PDT) To: " sproutpeople " <sproutpeople > Subject: Re: Re: Kale & Chard Recipe > > > > > > I have never had collard greens either. I led a deprived childhood and > adulthood. Are the leaves all huge like I have seen on line? I did see some > that were used for rollups with the other items inside them. I heard the vein > was tough. I can't grow them here if they are as large as they look. It > would look like a jungle. I will have to look at the store. Too bad I can't > get one leaf and see what it tastes like. But when so many of you like it, it > must be pretty good. Wish I lived closer so I could invite myself over. > > Carolyn Wilkerson > > > > From: patti <patti720@... <mailto:patti720%40yahoo.com> > > To: " sproutpeople <mailto:sproutpeople%40yahoogroups.com> " > <sproutpeople <mailto:sproutpeople%40yahoogroups.com> > > Sent: Thursday, March 29, 2012 9:48 AM > Subject: Re: Re: Kale & Chard Recipe > > > funny I made something similar to this last night! I had some fresh collard > greens and sauteed it in water instead of oil, I added some tamari sauce and > added some beans.. served on a bed of brown & wild rice.. it was DELISH! the > rest of the recipe is the same > > > > Patti > > ________________________________ > From: Melody <eliz7212@... <mailto:eliz7212%40verizon.net> > > To: sproutpeople <mailto:sproutpeople%40yahoogroups.com> > Sent: Thursday, March 29, 2012 8:41 AM > Subject: Re: Kale & Chard Recipe > > > Hi , sure no problem. The chef handed out printed recipe sheets. I'll > type the whole thing up and put it in this post. > > Here you go. > > QUICK SAUTEED GREENS > > Ingredients: > > 1 Tablespoon olive oil or canola oil (use whatever oil you usually use). > 2 pounds (about 4 cups) fresh collard greens, kale, swiss chard, turnip > greens, mustard greens, washed (stemps reoved) even though she did use the > stems). cut into shreds. > 1 Bunch of scallions, or 2 medium yellor or red onions or shallots > 3-4 cloves garlic, minced > 1/4 teaspoon salt (if desired) > 2 Tablespoons wter > Dash of crushed red pepper or hot sauce, (optional) > > Instructions: > 1. Heat Oil in large skillet over medium heat until hot > 2. Add garlic and scallions or onions or shallots and cook until slightly > wilted (about 1 - 2 minutes) > 3. Add the greens, seasonings and water. Stir the ingredients well > 4. Cover the pan and cook the greens over low heat for 8 to 10 minutes > (You may want to cook collard greens an additional 2 to 3 minutes) Stir > occasionally. > > Nutrients per servings: > Calories ....70 > Fat 3 g > Trans Fat 0 g > Cholesterol ...0 mg > Sodium - 130 mg > Carbohydrates - 9 g > Fiber - 5 g > Protein - 4 g > > Helpful Info > Slice greens into bite-size shreds by rolling several leaves together. Cut > them into 1/4 inch strips with sharp knife > Don't overcook your greens. Fresh picked greens are tender and cook quickly. > Wash greens well under cold running water to remove sand and soil - then shake > them dry. > Try sauteing with callaloo, dandelion greens, cabbage, or chinese cabbage. > They are delicious. > Carrots and beets, cut into thin slices and sauteed with your greens > taste...and look great!!! > > Enjoy, Melody > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2012 Report Share Posted March 29, 2012 I didn't see any on freecycle but thanks for the reminder. I put an ad in my area for wanted for Aerogarden. Don't suppose will find any there, but who knows.  Just saw recipe for roasted sunflower seeds and it said to soak them overnight in salted water so shells will come off and then roast in oven after they are patted dry and to taste them every so often to make sure they are roasted way you like.  So.........do you soak pumpkin seeds in salted water first and get hulls off before roasting? I roasted once long ago and I don't recall that step. But was just the seeds and not the hulls when I put in oven. Were good.  What all can you do that with? Can watermelon seeds be eaten?   Carolyn Wilkerson  To: " sproutpeople " <sproutpeople > Sent: Thursday, March 29, 2012 12:29 PM Subject: Re: Re: Kale & Chard Recipe  i meanNOT the huge ones!!  Patti ________________________________ To: " sproutpeople " <sproutpeople > Sent: Thursday, March 29, 2012 11:24 AM Subject: Re: Re: Kale & Chard Recipe  The ones I got were from freecycle, I got them for Free! from a lady that grows them in her back yard. These are the huge ones you buy in the store but are YUMMY never the less!  Patti ________________________________ To: " sproutpeople " <sproutpeople > Sent: Thursday, March 29, 2012 11:20 AM Subject: Re: Re: Kale & Chard Recipe  I have never had collard greens either. I led a deprived childhood and adulthood. Are the leaves all huge like I have seen on line? I did see some that were used for rollups with the other items inside them. I heard the vein was tough. I can't grow them here if they are as large as they look. It would look like a jungle. I will have to look at the store. Too bad I can't get one leaf and see what it tastes like. But when so many of you like it, it must be pretty good. Wish I lived closer so I could invite myself over. Carolyn Wilkerson  To: " sproutpeople " <sproutpeople > Sent: Thursday, March 29, 2012 9:48 AM Subject: Re: Re: Kale & Chard Recipe  funny I made something similar to this last night! I had some fresh collard greens and sauteed it in water instead of oil, I added some tamari sauce and added some beans.. served on a bed of brown & wild rice.. it was DELISH! the rest of the recipe is the same   Patti ________________________________ To: sproutpeople Sent: Thursday, March 29, 2012 8:41 AM Subject: Re: Kale & Chard Recipe  Hi , sure no problem. The chef handed out printed recipe sheets. I'll type the whole thing up and put it in this post. Here you go. QUICK SAUTEED GREENS Ingredients: 1 Tablespoon olive oil or canola oil (use whatever oil you usually use). 2 pounds (about 4 cups) fresh collard greens, kale, swiss chard, turnip greens, mustard greens, washed (stemps reoved) even though she did use the stems). cut into shreds. 1 Bunch of scallions, or 2 medium yellor or red onions or shallots 3-4 cloves garlic, minced 1/4 teaspoon salt (if desired) 2 Tablespoons wter Dash of crushed red pepper or hot sauce, (optional) Instructions: 1. Heat Oil in large skillet over medium heat until hot 2. Add garlic and scallions or onions or shallots and cook until slightly wilted (about 1 - 2 minutes) 3. Add the greens, seasonings and water. Stir the ingredients well 4. Cover the pan and cook the greens over low heat for 8 to 10 minutes (You may want to cook collard greens an additional 2 to 3 minutes) Stir occasionally. Nutrients per servings: Calories ....70 Fat 3 g Trans Fat 0 g Cholesterol ...0 mg Sodium - 130 mg Carbohydrates - 9 g Fiber - 5 g Protein - 4 g Helpful Info Slice greens into bite-size shreds by rolling several leaves together. Cut them into 1/4 inch strips with sharp knife Don't overcook your greens. Fresh picked greens are tender and cook quickly. Wash greens well under cold running water to remove sand and soil - then shake them dry. Try sauteing with callaloo, dandelion greens, cabbage, or chinese cabbage. They are delicious. Carrots and beets, cut into thin slices and sauteed with your greens taste...and look great!!! Enjoy, Melody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2012 Report Share Posted March 29, 2012 No problem, Carolyn Melody Quote Link to comment Share on other sites More sharing options...
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