[Sca-cooks] Kale with bacon
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Fri Aug 2 21:36:29 PDT 2013
I eat kale all kinds of ways. With tuna on top, some olive oil and lemon
juice. Sauteed with garlic next to steak. With dried cranberries and chicken
breast.
A place near me has pasta with cheese, sausage and bits of kale. Works out
very nicely.
There's other promising dark greens. several of which I know from 18th
century recipes, notably varieties of chard. Sorrel's hard to find here, but
it's got a lemony edge which is nice. And of course collards, which are often
cooked with lard or fatback. Probably works similarly with kale.
Jim Chevallier
Comparing early and late medieval food in France
_http://www.chezjim.com/food/pre-v/comparisons.html
In a message dated 8/2/2013 12:53:17 P.M. Pacific Daylight Time,
lyndyn29 at gmail.com writes:
One of my favorites is Italian greens and beans - sliced Italian sausage,
kale (or any greens really - I usually make it with either kale or
collards, as they have more substance than softer-leaved greens like
spinach or chard,
On Fri, Aug 2, 2013 at 1:23 PM, Donna Green <donnaegreen at yahoo.com> wrote:
>
> My favorite way to fix kale is to sauté it and then add blue cheese and
> walnuts.
>
> Juana Isabella
> West.org
_ (http://www.chezjim.com/food/pre-v/comparisons.htmlIn a message dated
8/2/2013 12:53:17 P.M. Pacific Daylight Time, lyndyn29 at gmail.com writes:One of
my favorites is Italian greens and beans - sliced Italian sausage,kale (or
any greens really - I usually make it with either kale orcollards, as they
have more substance than softer-leaved greens likespinach or chard,On Fri, Aug
2, 2013 at 1:23 PM, Donna Green <donnaegreen at yahoo.com> wrote:>> My
favorite way to fix kale is to sauté it and then add blue cheese and> walnuts.>>
Juana Isabella> West.org)
More information about the Sca-cooks
mailing list