How to make green vegetables taste nice?

Cappella

Courgettes/zucchini are really good sliced lengthwise, grilled or griddles dressed with crushed garlic, lemon juice and olive oil (I use 2 tablespns of oil to 1 of lemon juice but you can make the dressing to suit your own taste) and eaten when cold.

HOWMUCH

Not green veg related but you can also use the oil from sundries toms in couscous, pasta, fish, salad dressing. Just store it in the fridge

WantToBeSE

pigpen wrote: »

yes kind of but chewy and stringy.. green beans are best imo.

I am a total child when it comes to new veg so I get how hard this is!

Just a thought.. the stalky bits on cauliflower and broccoli.. they are the best bits.. I chop and eat those raw.. I hate the florets but will eat the stalks! or I grate those and add to other cooked dishes, soups, casseroles etc..

I feel so silly because i am a fully grown adult and shouldn't be so picky. Ilike lots of healthy foods, but green veg is just so difficult! Especially when you had it boiled to death as a child.

suki1964 wrote: »

I too dislike veg, unless in soup or cooked Chinese or Indian style

I quite like the idea of a chinese noodle soup with some veggies in...but probably not green ones.

WantToBeSE

Anne_Marie wrote: »

Crispy seaweed is lovely, only problem I have is that I can't stop eating it until it's finished! Most recipes say to use any dark cabbage, spring greens or kale. Not always possible for me to get, so have used Chinese cabbage quite successfully instead. I also sometimes substitute Thai 7 spice powder rather than 5 spice, just for a wee bit more kick.

Couple of different ways to make in oven and wok.
http://www.abelandcole.co.uk/recipes/chinese-seaweed-kale
http://allrecipes.co.uk/recipe/26052/crispy-seaweed.aspx

I love mashed potatoes with cabbage, just quickly stir fry cabbage for about a minute, so that it's still got a nice bite and stir into mashed potatoes.
Agree with others about steaming green veg, flavour is so much better. I
also love steamed potatoes, takes a bit longer though than boiling.

Thanks Stir fried cabbage mixed into mashed potatoes sounds LOVELY! Going to try that one

Cappella wrote: »

Courgettes/zucchini are really good sliced lengthwise, grilled or griddles dressed with crushed garlic, lemon juice and olive oil (I use 2 tablespns of oil to 1 of lemon juice but you can make the dressing to suit your own taste) and eaten when cold.

That sounds really good too. I have some lemons to use up too, so will give that a go :)Thanks.

HOWMUCH wrote: »

Not green veg related but you can also use the oil from sundries toms in couscous, pasta, fish, salad dressing. Just store it in the fridge

Thanks, i feel like i have wasted loads of it buy throwing it away in the past, so will definitely be using the oil from now on.

WantToBeSE

JIL wrote: »

I really like green beans in tomato sauce, easy as a side dish while cooking a roast. Something like this
http://allrecipes.co.uk/recipe/9502/greek-green-beans-in-tomato-sauce---fassolakia-freska-me-domata.aspx

Do they go really soft and squidgy if cooked for that long?

suki1964

Go look at a few Indian or Chinese cook books or online.

The other week I found a recipe for braised cauliflower in oyster sauce. Looked pretty awful tbh but omg it was delish. There's a whole host of dishes using cabbage and broccoli

There's a great Indian cabbage dish I like, can't mind the name but it's basically sliced cabbage, grated carrot which is cooked with a mix of spices and lemon juice. Really tasty and goes with anything. Madhur Jeffrey even suggest serving it with sausages

PasturesNew

All veggies are better steamed than boiled/simmered.

Cabbage: steamed I love it just with mash and gravy. Shredded you can mix it with mash to make bubble/squeak. Use whole leaves to wrap stuff - e.g. rice/savoury mince, use a leaf to wrap them, lay them down and steam until the cabbage is soft, and/or cover with a (tomato?) sauce and steam until cooked.

Broccoli: Can substitute for bubble/squeak variation. Can stir fry. Can add into quiches. Can eat raw with various dips. Can make soup either as a main or sub ingredient.

Cauliflower: Cauliflower cheese. Various cauliflower soups/variations. Roasted with/without spices. Can eat raw with various dips.

Green beans: Can add in to vegetable curry.

Asparagus: Serve/cook with a bit of melted butter. Use in quiches.

Brussels: Just steam them, very nice. Can serve with tiny bits of fried/crispy bacon and/or chestnuts. Can halve and fry them, I'd steam them first, then use the frying just to brown them. Shred them for bubble/squeak.

Peas: Pea soup. Use in curries. Throw into stews/casseroles. Can use in quiche.

[Deleted User]

If in doubt a goodly dollop of sweet chilli sauce or red onion chutney.You can buy from Lidls/aldi's batts tomato and chilli chutney and its gorgeous but then I do like spicy food anyway

monnagran

When I was cooking for a lot of young children cabbage of any sort was a complete no-no. However, if I sliced it very finely, cooked it briefly, stirred a good knob of garlic butter into it and called it something else, (can't remember what but it was vaguely French sounding) then it disappeared like snow in summer.

Now I make my own coleslaw with grated carrot, grated courgette, FINELY sliced leek or onion, FINELY sliced white cabbage, FINELY sliced red cabbage plus anything else your heart desires or just happen to have knocking around and mixed with a good dollop of mayonnaise even hardened veg haters seem to enjoy it.

I love my tablet. Ever tried grating a 'corvette'?

Also, if there is some sauce or herb that you really like add lashings of it to any veg. Mine is mint in the summer and a spoonful of mint sauce in the winter. It improves anything for me and always gets shoved into cabbage, peas, soup or anything I'm not keen on or that just needs a lift.

x

Wednesday2000

I think steamed cabbage is delish with some mash and brown sauce.