Questions tagged [greens]
The greens tag has no usage guidance.
31 questions
14
votes
3
answers
5k
views
What is this slimy Asian leafy green?
I bought this leafy green at H-Mart, a Korean supermarket. It was labelled "Monchoy", but I can't find anything online for that term! Both raw and sautéed, it has a slimy texture reminiscent ...
- 396
3
votes
1
answer
1k
views
Does blanching cause loss of mass/weight in the vegetable?
Let's say I am water-blanching 100g of green beans. After the blanching process will the resulting weight be less than 100g?
I aim to dehydrate the blanched 100 g of green beans. Will dehydrating ...
- 193
22
votes
2
answers
10k
views
Are these small yellow things on my lettuce worms?
I found these in my baby lettuce leaf, are they worms? They didn't move and one fell out being stiff
8
votes
6
answers
8k
views
How do I make my blended soup a more appealing colour?
I was following this recipe for minestrone soup. This recipe includes a red tomato base, as well as some green vegetables.
I like to blend my soups up after to make them smoother. However, when I do ...
- 376
5
votes
1
answer
636
views
Arugula is very salty, and doesn't look like arugula
I recently bought some arugula, partially to make salads with. I tasted some leaves though, and it's incredibly salty. It also doesn't look like any arugula I've ever had before:
I'm used to more &...
- 561
2
votes
0
answers
52
views
Adapting Saag recipes to other greens
My question really draws on the title of this corner of StackExchange, as I need Seasoned Advice on seasoning!
Unbidden, my garden produced a variety of mustard-y or radish-y greens - robust leaves ...
- 684
1
vote
1
answer
267
views
What gives arugula (wild rocket) its distinct taste?
I noticed that a lot of people hate arugula ("wild rocket" to non-American English speakers), but other people absolutely love it.
Is there some compound that makes it taste so controversial?
user18825
0
votes
1
answer
226
views
Do not saute baby spinach
I read in a cooking magazine that baby spinach should only be eaten raw because ooking it results in slimy texture. Regular spinach can be sauteed/wilted without any issues.
Do many culinary sites ...
- 310
6
votes
1
answer
9k
views
Which part of green onions can we use in recipes?
For recipes calling for green onions, how do we know that whether we have to use the white root of the onion in recipe or green leaves?
- 97
1
vote
2
answers
9k
views
How long does it take to cook frozen peas in a slow cooker?
I mostly use frozen peas for cooking. But sometimes they remain hard even if I cook them for a bit longer, but peas remain pretty hard and fibrous, not soft. What can be done to avoid their hardness. ...
- 741
1
vote
2
answers
2k
views
Is it normal for collard greens to be red?
The collard greens that I have received are red. Is this normal/healthy? Image attached.
Google searching this gives me zero results that are anywhere near relevant. I also can't find any images of ...
1
vote
2
answers
3k
views
Making tea out of grape leaves -when to pick the leaves?
I have a question for you regarding make tea out of grape leaves. I want to make some, but don't know when the best time to pick the leaves it.
I know it's made in Greece and the USA, too, but not in ...
Anna
3
votes
1
answer
41k
views
How much is in a handful of spinach?
Yes, I know it's a volume unit, but I want to know how many grams does a male or female handful of spinach can hold. You'll see, a recipe calls for 2 handfuls of spinach, 1 handful of parsley and 2 ...
- 171
5
votes
1
answer
1k
views
Are sharkfin melon shoots really edible?
I read that the shoots of sharkfin melons (Cucurbita ficifolia) are edible. Isn't that kind of unique for a cucurbit? Is it true that they're edible? Are the mature leaves/vines poisonous?
- 1,185
0
votes
3
answers
5k
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 the ...
- 553
5
votes
4
answers
32k
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.
- 165
3
votes
2
answers
142
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 ...
- 58.7k
6
votes
1
answer
930
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 ...
- 235
3
votes
2
answers
361
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 ...
- 303
1
vote
2
answers
1k
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 ...
- 4,113
0
votes
2
answers
1k
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 ...
- 4,113
6
votes
6
answers
29k
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 ...
- 342
2
votes
2
answers
1k
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 ...
- 251
4
votes
5
answers
23k
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 ...
- 143
3
votes
3
answers
855
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
- 251
-1
votes
1
answer
3k
views
Does spinach when cooked on bare cast iron turn black?
From Wikipedia:
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 newly-seasoned cast iron cookware?...
- 7,325
4
votes
1
answer
398
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 ...
5
votes
1
answer
141
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 ...
- 1,067
3
votes
1
answer
2k
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 ...
- 391
2
votes
1
answer
438
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 ...
- 11.7k
2
votes
1
answer
176
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 ...
- 11.7k