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.

~~Leslie Gecy