News From The Recipe Group

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