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Questions tagged [greens]

31 questions
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Duration of use for green smoothies

I make green smoothie in the morning and I dont want to do it again in the evening. Is it fine if I use the same smoothie in the evening or there are some problems. Thanks
Shan
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What would give Swiss Chard a gritty texture?

I made Swiss chard rolls last night and when we would bite into them there would be this gritty bite once in a while, almost like biting into a small gravel. Swiss chard itself has a gritty texture but this was definitely "stone-like". When I was…
Rhea
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Does blanching cause loss of mass/weight in the vegetable?

Let's say I am water-blanching 100g of green beans. After the blanching process will the resulting weight be less than 100g? I aim to dehydrate the blanched 100 g of green beans. Will dehydrating 100g of blanched beans and 100g of unbalanced beans…
aztec242
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Which leaves of Savoy cabbage to use in smoothies?

In Germany we don't have kale all year, only in winter. I am substituting it with Savoy cabbage. I am wondering if I should use the outer leaves which are very green or just the inside. Also are there any drawbacks of using outer leaves?
Shan
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What is the difference between a wilted salad and a massaged salad?

What is the general difference between preparations and use cases of a wilted salad compared to a massaged salad? As many wilted salad recipes call for warm dressing, does this mean the wilted salad will lend itself better toward cooked ingredients…
mfg
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What is the cellular activity behind massaged greens?

Most recipes I have seen and used call for greens (kale, chard, collard, turnip, beet, etc) to be massaged in salt and/or lemon juice (or other acidic liquid) for 3-5 minutes, resulting in a dense leafy salad. The preparation is fantastic as it…
mfg
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Adapting Saag recipes to other greens

My question really draws on the title of this corner of StackExchange, as I need Seasoned Advice on seasoning! Unbidden, my garden produced a variety of mustard-y or radish-y greens - robust leaves with "hairy" under sides and juicy stems. Their…
Brian K1LI
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How long does it take to cook frozen peas in a slow cooker?

I mostly use frozen peas for cooking. But sometimes they remain hard even if I cook them for a bit longer, but peas remain pretty hard and fibrous, not soft. What can be done to avoid their hardness. I also do not put them directly to cooker. I soak…
Iqra Amanat
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Is it normal for collard greens to be red?

The collard greens that I have received are red. Is this normal/healthy? Image attached. Google searching this gives me zero results that are anywhere near relevant. I also can't find any images of red collard greens, they are always green in the…
Maximillian Laumeister
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Making tea out of grape leaves -when to pick the leaves?

I have a question for you regarding make tea out of grape leaves. I want to make some, but don't know when the best time to pick the leaves it. I know it's made in Greece and the USA, too, but not in Georgia, and unfortunately I haven't been able to…
Anna
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What elements in green leafy vegetables provide carbohydrates?

If you boil some greens and drink the liquid only, will that give you a lot of carbohydrate energy or none to little i.e. do you actually need to eat the solid or how much energy can you get from the liquid alone? If it comes from the solid, is…
James Wilson
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What gives arugula (wild rocket) its distinct taste?

I noticed that a lot of people hate arugula ("wild rocket" to non-American English speakers), but other people absolutely love it. Is there some compound that makes it taste so controversial?
user18825
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Do not saute baby spinach

I read in a cooking magazine that baby spinach should only be eaten raw because ooking it results in slimy texture. Regular spinach can be sauteed/wilted without any issues. Do many culinary sites state the same? I am looking at making spanakopita…
paulj
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What is the best way to add greens to an omelette?

I've started adding various greens (spinach and arugula) to my eggs and omelets. I've only tried a few ways: Add greens first to a hot pan with olive oil and butter. Add the eggs afterwards. Cook the eggs, etc. first then add the greens near the…
JSuar
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Is there a way to make leafy green vegetables absorb salt throughout their tissue?

For example you can make protein tissue absorb salt by brining/dry curing it. What ways can I make say some spinach or kale tissue absorb salt? I want the salt to be in and throughout the greens and not just placed on the surface. Also if there is…
James Wilson
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