green leafy things!

mardatha

I planted ( in a moment of misguided health consciousness) loads of green stuff. Some kale, some chard, and some things called turnip greens. How do I cook these , what do I serve them with, and how do I store them, does anybody know?
O how I long for the old days when we ate things we LIKED and didnt CARE how unhealthy it was!

Lotus-eater

You don't store them, you eat them fresh.

Search for how to cook kale and chard, it's not hard and many ways of doing it. Find which one you like best.
I tend to add them to stews or soups, anything liquidy, which hides the taste and the texture

oldtractor

I cook swiss chard like this. Remove the white stem and slice finely. shread the green leaf. put a little olive oil in a frying pan and add the green shreaded leaf it reduces quite a lot so you need to prepare about twice as much as you think you need. add a little dried basil or mixed herbs and a little powdered garlic. This hides the earthy flavour of the beet. With the white stem i steam or boil it and serve with melted butter or olive oil.

Kale I steam or boil for 20 to 30 mins,and sometimes add herbs and garlic or just garlic. a little curry powder might be a good idea,not sure,experiment.............

Both are good served with salmon or roast joint of pork/lamb/beef. Also can be layered in a lasagna or seved with pasta and chickpeas stirred in with extra olive oil added. yummmmmmmmmmmmmmmm
Turnip Greens I dont know havent tried them.

mardatha

I have been hiding them in soup, so I can't see or taste the bloody things. I thought maybe I should get more adventurous but I dont really want to. TY !

Lotus-eater

They are very good for you though

We've had a lettuce, kale, perpetual spinach (sort of chard) and other leftover veg soup tonight, tasted alright tbh, with HM bread of course

RAS

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Swiss chard and kale will cope with winter temperatures down to about minus 15 and a couple of months under snow, so do not need storing.

mardatha

This is true RAS sorry I have a terrible memory. The bloody stuff is indestructible. But thanku god the hens like it. I just tried some on them.. I'm willing to be healthy.
But only a wee bit.

Lotus-eater

I just read tonight about cutting up kale finely and frying with a little butter and garlic, using as a side veg. Sounds very nice.
Often I will steam spinach of some type (chard, (ribs removed, you can boil or steam these seperately), perpetual spinach, or beet tops of varying types (your turnip greens)) a little, then fry with garlic and onion for a minute. But I prefer them in something, goes well in lasagne.

mardatha

I can bear the stuff if fried in enough butter to drown a horse. Which surprises me

Lotus-eater

Sort of cancels out the health benefits though. LOL

mardatha

:D:D I dont think I'm cut out for bein healthy LOL