[Homestead] A greens cooking question
Lynda
lurine at com-pair.net
Wed Jan 21 13:19:25 EST 2009
Bob, do you like you cabbage cooked down to no texture? You can use all
kinds of greens so that they still have texture. They are good as a
replacement for bok choy and other types of Asian cabbages in various Asian
dishes. Dishes where they still have texture.
Lynda
----- Original Message -----
From: "bobf" <bobford79 at yahoo.com>
> Thanks Sage; I waited for your reply, will pick (cut ) some today. I boil
> the h*ll out of my greens to the point that I only have strong liquid
> (potliquor?), with fatty pork. I know you don't eat meat. I would like
> to try your way; my wife says we need to gradually move to using as much
> olive oil in our cooking (both of us-- she nor her mother never fried
> much -- so the problem with 'grease and fat' is really me)
>
> It is hard for me to imagine greens being edible after just ten mionutes
> of cooking, but it is simple enough to try. Thanks again..........
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