Our next informational brochure will be on cooking dark leafy greens (that is kale and Swiss chard). These leafy greens are nutritional powerhouses, but can be a little bitter. Some ways to reduce the bitterness without losing nutritional value are to:
* Add a little olive or other non-processed oil to the dish (either in a salad or a saute)
* Steam in some water
* Incorporate another strong taste (such as Chinese 5-spice powder, garlic, ginger) when cooking
* Use vinegar or lemon/lime juice to help balance the flavors (sometimes bitter and sour really do work!), or a sweet ingredient (such as fresh orange juice or a small amount of Grade B maple syrup)
The recipe of the month (Cooking Leafy Greens) uses a combination of these methods in a basic saute.