Re: Re: Pureed Chard, Kale, etc?

[Guest guest]

At 09:04 PM 8/23/2010, you wrote:

I like this garlic suggestion! I

have a friend who also used to add butter and lemon juice- delicious! I

think that combo would be great with Kale

By the way, have you tried baking Kale yet? It makes my poo green, but

otherwise, I digest it way better than steamed veggies. The flavor is the

same idea- toss in lemon juice, olive oil, salt and

pepper.

Yes, butter works. Lemon works. Of course, butter, lemon AND garlic is

good, too!

I bake kale, but I bake it as kale chips. I remove the thick veins, tear

it in bite size (or slightly larger since it shrinks) pieces, toss with a

little olive oil to coat the leaves, lay out on parchment, lightly salt

if desired, and then bake on a holey pan in a 350F oven for 15-18

minutes. Pill out and let it cool. Crispy, crunchy, kale chips.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Hey my Kale chips were bitter as all hell.. Is it just that i cooked them too long??

To: BTVC-SCD Sent: Mon, August 23, 2010 10:05:50 PMSubject: Re: Re: Pureed Chard, Kale, etc?

At 09:04 PM 8/23/2010, you wrote:

I like this garlic suggestion! I have a friend who also used to add butter and lemon juice- delicious! I think that combo would be great with Kale :)By the way, have you tried baking Kale yet? It makes my poo green, but otherwise, I digest it way better than steamed veggies. The flavor is the same idea- toss in lemon juice, olive oil, salt and pepper.Yes, butter works. Lemon works. Of course, butter, lemon AND garlic is good, too!I bake kale, but I bake it as kale chips. I remove the thick veins, tear it in bite size (or slightly larger since it shrinks) pieces, toss with a little olive oil to coat the leaves, lay out on parchment, lightly salt if desired, and then bake on a holey pan in a 350F oven for 15-18 minutes. Pill out and let it cool. Crispy, crunchy, kale chips.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle

[Guest guest]

what did you put on them?also, it might have been the kale you used - maybe particularly bitter. MaraHey my Kale chips were bitter as all hell.. Is it just that i cooked them too long??To: BTVC-SCD Sent: Mon, August 23, 2010 10:05:50 PMSubject: Re: Re: Pureed Chard, Kale, etc?At 09:04 PM 8/23/2010, you wrote:I like this garlic suggestion! I have a friend who also used to add butter and lemon juice- delicious! I think that combo would be great with Kale :)By the way, have you tried baking Kale yet? It makes my poo green, but otherwise, I digest it way better than steamed veggies. The flavor is the same idea- toss in lemon juice, olive oil, salt and pepper.Yes, butter works. Lemon works. Of course, butter, lemon AND garlic is good, too!I bake kale, but I bake it as kale chips. I remove the thick veins, tear it in bite size (or slightly larger since it shrinks) pieces, toss with a little olive oil to coat the leaves, lay out on parchment, lightly salt if desired, and then bake on a holey pan in a 350F oven for 15-18 minutes. Pill out and let it cool. Crispy, crunchy, kale chips.— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle

[Guest guest]

I did like ylin said... I drizzled olive oil on them with a little salt.. the first taste was good but the after taste was just so bitter I threw the whole batch out..

To: BTVC-SCD Sent: Tue, August 24, 2010 12:40:36 PMSubject: Re: Re: Pureed Chard, Kale, etc?

what did you put on them?

also, it might have been the kale you used - maybe particularly bitter.

Mara

Hey my Kale chips were bitter as all hell.. Is it just that i cooked them too long??

To: BTVC-SCD Sent: Mon, August 23, 2010 10:05:50 PMSubject: Re: Re: Pureed Chard, Kale, etc?

At 09:04 PM 8/23/2010, you wrote:

I like this garlic suggestion! I have a friend who also used to add butter and lemon juice- delicious! I think that combo would be great with Kale :)By the way, have you tried baking Kale yet? It makes my poo green, but otherwise, I digest it way better than steamed veggies. The flavor is the same idea- toss in lemon juice, olive oil, salt and pepper.Yes, butter works. Lemon works. Of course, butter, lemon AND garlic is good, too!I bake kale, but I bake it as kale chips. I remove the thick veins, tear it in bite size (or slightly larger since it shrinks) pieces, toss with a little olive oil to coat the leaves, lay out on parchment, lightly salt if desired, and then bake on a holey pan in a 350F oven for 15-18 minutes. Pill out and let it cool. Crispy, crunchy, kale chips.

— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle

[Guest guest]

At 12:21 PM 8/24/2010, you wrote:

Hey my Kale chips were bitter as

all hell.. Is it just that i cooked them too long??

Huh. Kale CAN be bitter when cooked at a green vegetable. But I only cook

the crisps long enough to get them crisp, removing all the thick veins

first.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

I never do it just with oil. I like to use a garlic vinaigrette type thing - garlic, mustard, olive oil, vinegar, salt, cumin. Or there is a kale, cashew and red pepper recipe in the archives that is great. Next time I make it, I'm going to do tehina, garlic, lemon and sesame seeds. I did like ylin said... I drizzled olive oil on them with a little salt.. the first taste was good but the after taste was just so bitter I threw the whole batch out.. To: BTVC-SCD Sent: Tue, August 24, 2010 12:40:36 PMSubject: Re: Re: Pureed Chard, Kale, etc?what did you put on them?also, it might have been the kale you used - maybe particularly bitter. MaraHey my Kale chips were bitter as all hell.. Is it just that i cooked them too long??To: BTVC-SCD Sent: Mon, August 23, 2010 10:05:50 PMSubject: Re: Re: Pureed Chard, Kale, etc?At 09:04 PM 8/23/2010, you wrote:I like this garlic suggestion! I have a friend who also used to add butter and lemon juice- delicious! I think that combo would be great with Kale :)By the way, have you tried baking Kale yet? It makes my poo green, but otherwise, I digest it way better than steamed veggies. The flavor is the same idea- toss in lemon juice, olive oil, salt and pepper.Yes, butter works. Lemon works. Of course, butter, lemon AND garlic is good, too!I bake kale, but I bake it as kale chips. I remove the thick veins, tear it in bite size (or slightly larger since it shrinks) pieces, toss with a little olive oil to coat the leaves, lay out on parchment, lightly salt if desired, and then bake on a holey pan in a 350F oven for 15-18 minutes. Pill out and let it cool. Crispy, crunchy, kale chips.— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle

[Guest guest]

At 01:55 PM 8/24/2010, you wrote:

Me too- in addition to olive oil

I think they need something acidic like lemon juice (or mustard or

vinegar like Mara suggested). Sorry they were so gross- I usually devour

my pan before it makes it to a plate!

I've done it with just oil when what I was craving was the salt-and-oil

effect of SCD-illegal potato chips.

Most of the time, thought, I use Hurricane Dressing.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

At 03:03 PM 8/24/2010, you wrote:

I'm not Marilyn and she

certainly has the ultimate authority on recipes but I'll duck in anyhow

as I consider my kale chips a success. The original recipe I read

(somewhere) said to bake for about 20 minutes. I found this to be much

too long. I set my oven around 325-350 and usually about ten

minutes does it. I use a spoonful of olive oil and about an equal

amount of lemon juice. They don't taste bitter to me. But perhaps I

should admit that I like sour things and bitter up to a point. I'm

using some very curly dark kale called " Tuscan " , if that makes

any difference. It's what DH finds at the store.

Yes, it can definitely depend on how much liquid in in the leaves. You;re

right -- many recipes say 20 minutes, but my oven doesn't take that long,

either.

I have also made these chips using collards, which some people might find

a little less bitter than kale. I keep threatening to try them with

romaine lettuce, but... again, I end up eating the lettuce before I get

around to trying the experiment.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

I'm not Marilyn and she certainly has the ultimate authority on recipes As I recall, Misty originally posted this to the list and it came from an onlinerecipe collection for recipes that she reads.Marabut I'll duck in anyhow as I consider my kale chips a success. The original recipe I read (somewhere) said to bake for about 20 minutes. I found this to be much too long. I set my oven around 325-350 and usually about ten minutes does it. I use a spoonful of olive oil and about an equal amount of lemon juice. They don't taste bitter to me. But perhaps I should admit that I like sour things and bitter up to a point. I'm using some very curly dark kale called "Tuscan", if that makes any difference. It's what DH finds at the store.Hey my Kale chips were bitter as all hell.. Is it just that i cooked them toolong??

[Guest guest]

At 01:43 PM 8/25/2010, you wrote:

I'm glad to know collards

work. I tried Swiss chard, and they flopped down onto the pan and

stuck. I had to literally scrape them off, so the second time I

tried it, I used a non-stick pan. They still stuck on hard, but it was

slightly easier to scrape them off.

That's why I place them on parchment and then on the pan.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

At 01:00 PM 8/26/2010, you wrote:

I will try parchment. Since kale

works fine without it (maybe being curly that helps hold them up?) it

didn't occur to me to grab the parchment.

I like the parchment because I can bake the stuff, and, most of the time,

I don't have to wash the pan afterwards. <g> Being a lazy sort, you

see.... or, no, as my Dishwasher Husband corrects, EFFICIENT. He likes my

putting parchment on the pans I bake chicken or fish on because it

doesn't stick, and then he just rinses the pans with a bit of soapy, then

clean water and sets it aside to dry.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

One leaf to about a cup and a half of soup wasn't (to me) bitter. I'll try cooking and pureeing more and see what happens.Okay, cool! Thanks for experimenting =) I guess the trick is to add it to stuff, then! Cheers!Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Prednisone 7.5 mg

[Guest guest]

At 02:53 PM 8/27/2010, you wrote:

I tried Kale Chips on my Presto

Pizzaz pizza cooker last month.

5 MINUTES!

Looks like a neat gadget. Now if I had a place to put one. Between two

Excalibur nine tray dehydrators, an Omega 8002 juicer, a Vitamix, a 14

cup food processor, a toaster oven, my Maverick grinder, and my

Foreman-style grill, I don't have ROOM for one.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

At 02:55 PM 8/27/2010, you wrote:

Don't try them with lettuce.

I've heard even spinach is not thick enough to stand up the the

dehydration. Can't imagine what lettuce would do.

Romaine lettuce is easily as thick as collards and might work. I've

intended to try it with spinach, but end up eating the spinach before I

get around to it.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle