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3
votes
3answers
994 views

How to turn froth into juice?

When I make juice from vegetables and leafy greens about 1/4 of what comes out of the juicer is froth. Is it possible to mix this froth back into the juice rather than throwing it away? That would ...
3
votes
3answers
1k views

How do you make the green beans served at Din Tai Fung?

Does anyone know how to make these? I'm pretty sure they are just blanched and fried (w/garlic), but I can't seem to get it right.
0
votes
2answers
120 views

What is the best way to add greens to an omelette?

I've started adding various greens (spinach and arugula) to my eggs and omelets. I've only tried a few ways: Add greens first to a hot pan with olive oil and butter. Add the eggs afterwards. Cook ...
2
votes
3answers
3k views

How to keep a green smoothie from getting 'frothy'?

I've been making a lot of green smoothies (using a Vitamix), and they have a tendency to end up with about 2 inches of undrinkable froth/foam at the top. It seems a higher percentage of veggies vs ...
3
votes
2answers
69 views

Using Rainbow Chard for Spanakopita

Just for giggles I am planning to make spanakopita using rainbow chard instead of spinach. It's been years since I've worked with chard, so I have forgotten how it behaves. If I were using spinach I ...
6
votes
1answer
242 views

Should I wash my pre-washed greens?

This sounds so silly writing it out. I frequently buy Olivia's organic spring mix salad which says it's "triple washed." Out of habit, I guess, I wash / spin each serving before I eat it. Should I ...
1
vote
2answers
81 views

What's the best way to store lots of kale to use for smoothies?

I am going to start making kale smoothies and wish to buy a couple bunches of kale at a time. Here's my thought - I was thinking of taking the kale, perhaps blending it with some roots/veggies at a ...
0
votes
2answers
135 views

Is there a way to make leafy green vegetables absorb salt throughout their tissue?

For example you can make protein tissue absorb salt by brining/dry curing it. What ways can I make say some spinach or kale tissue absorb salt? I want the salt to be in and throughout the greens and ...
1
vote
2answers
159 views

What elements in green leafy vegetables provide carbohydrates?

If you boil some greens and drink the liquid only, will that give you a lot of carbohydrate energy or none to little i.e. do you actually need to eat the solid or how much energy can you get from the ...
1
vote
2answers
385 views

Which leaves of Savoy cabbage to use in smoothies?

In Germany we don't have kale all year, only in winter. I am substituting it with Savoy cabbage. I am wondering if I should use the outer leaves which are very green or just the inside. Also are ...
3
votes
3answers
666 views

Duration of use for green smoothies

I make green smoothie in the morning and I dont want to do it again in the evening. Is it fine if I use the same smoothie in the evening or there are some problems. Thanks
4
votes
1answer
152 views

Tan ho, a salad green?

In the local Asian market I saw a couple of names that I didn't recognize. Has anyone heard of a green, called Tan Ho in Chinese? It looked like arugula, tasted like a typical green. Maybe a little ...
-1
votes
1answer
379 views

Does Spinach when cooked on bare cast iron turn black?

http://en.wikipedia.org/wiki/Cookware#Cast_iron In addition, some foods (such as spinach) cooked on bare cast iron will turn black. How true is that and why? Secondly, does it even apply to the ...
5
votes
1answer
103 views

Are sesame greens served raw, or cooked?

While shopping in our local Asian grocery, I noticed a pile of fresh sesame greens, which I've never seen before. Is there a specific reason to cook these, or to serve them raw? Meaning, would cooking ...
2
votes
1answer
199 views

What is the difference between a wilted salad and a massaged salad?

What is the general difference between preparations and use cases of a wilted salad compared to a massaged salad? As many wilted salad recipes call for warm dressing, does this mean the wilted salad ...
3
votes
1answer
381 views

What would give Swiss Chard a gritty texture?

I made Swiss chard rolls last night and when we would bite into them there would be this gritty bite once in a while, almost like biting into a small gravel. Swiss chard itself has a gritty texture ...
2
votes
1answer
120 views

What is the cellular activity behind massaged greens?

Most recipes I have seen and used call for greens (kale, chard, collard, turnip, beet, etc) to be massaged in salt and/or lemon juice (or other acidic liquid) for 3-5 minutes, resulting in a dense ...