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From the photo & description of the leave look & feel, these sound like green wave mustard--a variety of mustard greens with curly leaves. Mustard greens have a "spicy" or peppery taste, which also seems to align with your experience. Mustard greens can be safely eaten raw or cooked. It can be a raw salad ingredient, or be sauteed, braised, ...


4

Most winter squash is fairly interchangeable when cooking. Obviously, there are differences in them (sweetness, density, size, flesh color), but if you're cutting it up and roasting it, then it's fairly universal (but you might need to cut up denser ones into smaller bits). Tozer Seeds describes it as: a combination of sweetness, flaky texture and depth of ...


3

I bought this exact one at Lidl - very pleasant texture when baked (not at all like spaghetti squash and I am not sure how this would be called "flaky"). Not much fibre, taste sweet and reminiscent of chestnut. The skin is edible (if you must), but tougher than in e.g. Hokkaido squash.


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I'll tackle the other part of the question: dealing with high oxalic acid levels (or more precisely: a high oxalic acid : calcium ratio). I'm aware of two traditional ways of preparing food from high oxalic acid vegetables: When cooking the vegetables, soluble oxalic acid gets distributed throughout the veggies and the cooking water as well. Throwing away ...


1

The Dutch traditional mashed potatoes with vegetables can also be done with radishes or radish greens. If you search on Stamppot you will find many recipes. Boil the potatoes, crush them, add milk and butter or bacon fat or oil, cut the greens in slices and mix them through. It can be done with all greens that have some or a strong flavor. Many vegetables ...


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