Comments on: It ain’t easy bein’ greens

By: Alanna

Alanna — Mon, 22 Aug 2005 13:09:00 +0000

Terrific attention to greens! Thanks much. If you’re interested in other ways to cook greens (including a couple to die for …) check out the veggie-a-day-in-a-new-way-every-single-day blog at http://kitchen-parade-veggieventure.blogspot.com/. Follow By Vegetable Link to Leafy Greens.

By: drbiggles

drbiggles — Mon, 22 Aug 2005 02:31:00 +0000

Pork fat bad for you? Where you gettin’ this “information”?
Add it, smile and move on. You cannot have greens without it.

Biggles

By: Barbara Fisher

Barbara Fisher — Thu, 18 Aug 2005 14:09:00 +0000

I like southern style greens (though I don't cook mine utterly to death), and I like Asian style greens, and have finally convinced my husband that he likes greens by cooking the Asian ones for him.

I do garlic, ginger and sometimes scallion, as well as either Cantonese char sui (bbq pork) or lop cheong--sweet sausages, cut into a tiny dice or matchstick slices. I fry the pork or sausage a bit, to flavor the oil, add the ginger and garlic, and sometimes a chile pepper, and fry until fragrant. Then, I add the greens, and just as they start to go limp, I add a splash of Shao Hsing wine, some chicken broth, and a tiny splash of light soy sauce and a sprinkle of honey or sugar. Then, a few drops of sesame oil, and it is done.

Very tasty. If it is a bitter green, like kale, I will add the tiniest bit of rice vinegar, too.

By: Owen

Owen — Thu, 18 Aug 2005 07:46:00 +0000

We’re talking about ten minutes – little less for spinach, little more for collards

By: Jennifer Maiser

Jennifer Maiser — Thu, 18 Aug 2005 04:47:00 +0000

owen – about how long does the entire cooking process take? just trying to get a feel for how quick this is. thanks!

jen