Having grown up in the South, I knew exactly three kinds of cooked vegetables: cabbage, turnip greens and kale. Today, however, the gears of the products in the shops are bursting I shop with a variety of vegetables, many of them were foreign to me until recently. Kale, for example.
In reality, however, the cabbage is just a form of cabbage, but where the leaves do not form a head. This is similar to the wild cabbage. Most striking for me was to learn that a Collard GreensType of cabbage. In a way, I ate cabbage in my life.
The plant will be the "herb markets, estimated in stores, however, differs slightly from coal, and is not responsible for their characteristic taste. This is a friendly, not by the delicate flavor and can be used to add the intensity in salads, in addition to other dishes.
Thank you very much for their hardness, the freezing of the cabbage, and unlike some other vegetables. You can see that the gel even if it is only for one night, soft andtasty.
First, coal cooking, you should remove and discard the tough stems of the middle of the plant. Even without the stalks, cabbage is soft. Thorough cooking is necessary to prevent too sweet.
Two easy ways to cook kale in turmoil and sautéeing.
Cook, wash the cabbage, the leaves and then tear into small pieces. Place in a pot of vinegar with half a glass of water and quarter cup. Bring to a boil and cook until the cabbage has become bright green.Remove from heat, drain and serve the liquid. One bite, sprinkled with crushed red pepper.
For sauteed kale, wash the leaves and tear into small pieces as described above. Add the pieces in a pot in which you have missed one or two cloves chopped garlic and some chopped ginger in a little 'red wine or vegetable broth. 2 tablespoons tamari or soy sauce and cook until kale is bright. Remove from heat and serve. To crunch "Extra" and the taste,Sprinkle with sesame seeds and serve.
Whatever you want to cook and serve, you can feel good knowing that you and your family or your guests with a meal to deliver the packaged food. Kale is an excellent source of vitamin C and folic acid and carotenoids, precursors of vitamin A.
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