How do you cook tender kale greens?
Cooking tender kale greens is very simple. The surest way is to steam them.
first you warm the greens then you add season then let it cook
No. The newer, more tender greens can be eaten, say with vinegar and oil as a salad. Some greens, however, need some cooking to remove the bitter taste.
it depends on what you're making with the kale greens.
You can use other greens, such as Swiss chard, collards, or spinach. But be aware that the different greens may take different times to cook, because some of them have a tougher leaf that takes longer to get soft. Spinach cooks the fastest, then chard, then kale, then collards. It may not matter, depending on what you're making.
The best greens to feed a turtle are collard greens, mustard greens and kale.
Keep them barely covered with water and simmer the collard greens until they are as tender as you wish. or you could steam them or poach them in butter or bacon fat. (poaching in fats, over low heat [like simmering] with a little water.)[the water keeps it from burning]
Lettuce Spinach Cabbage Kale Turnip greens Mustard greens Collard greens
dark greens such as kale.
Kale, collard greens, spinach and turnip greens.
Yes they do.
you can give it kale, collards, turnip greens, mustard greens etc...
the leaves of a certain plant which is in the same family as kale and spring greens
I bought kale yesterday in the store by mistake. I usually buy her mustard greens. Can I feed her this bunch of kale (along with the collards and squash and minimal fruit she usually gets) and then go back to the mustard greens? I can return the kale to the store and exchange it for the mustard but figured I'd check first. Thanks!
collard greens followed by kale
Turnip greens are the leaves of the turnip plant, which may be better known for its root. Scientifically known as Brassica rapa, it belongs to the Cruciferae family, along with other healthy vegetables including kale, collards, cabbage, and broccoli. Turnip leaves are smaller and more tender than collards, and they have a slightly bitter flavor.
Kale, shredded carrots, collared greens, mustard greens, turnip greens, bok choy, zucchini, and dandelion greens. that's all i know.
Yes, Kale, shredded carrots, collared greens, mustard greens, turnip greens, bok choy, zucchini, and dandelion greens. that's all i know.
Kale is a very popular ingredient in Southern U.S. cooking, where it can be used in boiled greens, along with mustard greens and collard greens. In the southern United States, kale can be found year round in any grocery store. Look in the produce section; you can find fresh kale near the lettuce, or bagged kale in the bagged salad section. Outside the Southern U.S., you may have to do some hunting. Kale is easiest… Read More
dark leafy greens such as kale & spinach liver
Nappa cabbage , spinach, collard greens, mustard greens ,& Swiss chard, come to mind . Swiss chard prob has the most similar Consistency as kale although a different flavor but good.
You can eat this leafy green raw or cooked. Rinse kale, chop it finely, and add it to salads, soups, stews, stir-fries, scrambles, casseroles, pizzas, and smoothies. Quick cooking preserves kale's nutrients, texture, color, and flavor. Steam or saute kale for five minutes to make it more tender. You can also substitute it for spinach or collard greens in recipes. Other fast and easy ways to prepare kale: Make a simple salad with a bunch… Read More
It shrinks because the leaves are releasing their liquid, and therefore actually getting smaller. However, most of the shrinkage is due to the loss of air space as the leaves wilt and collapse in on themselves. This same thing happens when you cook other leafy greens, such as mustard and collard greens, kale, cabbage, lettuce.
carrots, broccoli, kale, mustard greens
Broccoli, collards, bok choy, beet greens, Swiss chard, dandelion greens, kale, soybeans, spinach, turnip greens, green beans, peas, carrots....
Spinach Collard Greens Turnip Greens Bok Choy Kale Parsley Mustard Greens Seaweed Virtually all beans
cooked or uncooked. Greens when cooked shrink to less than half the orginal size, you could probably questimate with no problem. Sausage and cornbread is good with greens
Collard greens are a variety of cabbage that doesn't form a head, but grows instead in a loose rosette at the top of a tall stem. It's often confused with its close relative kale and, in fact, tastes like a cross between cabbage and kale.
Kale, Collard Greens, Spinach, Brussel Sprouts
Broccoli is highest. I am assuming its kale.
Some foods dense in vitamin K: Amaranth leaves Parsley Chard Kale Watercress Spinach Mustard greens Turnip greens Beet greens Collards
It would be better to say 'cook until tender'
Not much research is devoted specifically to collard greens but much of the health benefits are similar to other leafy greens like kale and cabbage. However, steamed collard greens are extremely good at lowering cholesterol.
Greens should only be given sparingly to Yellow Belly Turtles. The best greens to give the Yellow Belly are the leaves from turnips, red leaf lettuce, and kale.
Kale - a hearty green like turnip greens.
I found them in Atlanta GA. At Ingles Supermarkets.
cook it till it tender.
You usually eat the root (the round red part) but the greens are also eaten quite often. The greens can be cooked like kale or turnip greens and the roots can be baked or boiled like potatoes.
No, citrus is bad for them. They should eat 10% fruit (not citrus.) Greens like green beans, mustard greens, collard, and kale are good for them.
Cook Turnip greens for about 10 minutes
crickets smaller than its head and salad. 80 percent protein and 20 percent greens. If it says lettuce, it has no nutritional value. Kale, turnip greens, collard greens, dandoline greens are all good. Mealworms have no nutritional value.
Here are some excellent sources of both vitamin C and Vitamin A: Cantaloupe Parsley Bell Peppers Bok Choy Swiss Chard Collard Greens Mustard Greens Turnip Greens Beet Greens Kale Spinach
Yes, however, iceburg lettuce has no nutritional value whatsoever. If you want to feed your bird greens, use romaine, kale, collard, spinach, etc., greens.
What's Amy Eating - 2010 Tender Greens Review 1-4 was released on: USA: 8 March 2011
Chickens will eat almost any greens, ours like carrot greens, lettuce, kale, spinach, pea tendrils, beet greens, collards, etc. They also eat weeds in the yard, like 'wild arugula', dandelions...
Leafy vegetable are also called potherbs, greens or salads. There are nearly one thousand species of these plants. They are nutritionally valuable as they are filled with vitamins, minerals and phytonutrients. In the U.S. the most common "greens" are kale, collards, turnip and brocolli greens, mustard greens, and the lettuces.
The following vegetables are considered dietary sources of calcium: spinach, collard greens, turnip greens, kale, white beans, okra, soybeans, beet greens and Chinese cabbage. Fruit is Orange.Don't know about athers.
Try looking in the Peterson Fied Guide to Wild Edible Plants.
Kale is best gently steamed. Place a bunch of kale in a steamer over a pot of boiling water and steam for about five minutes. You can then lightly salt it or add butter. Kale is also great roasted in the oven.
Yes they can - but only small amounts mixed in with other vegetables etc. Use dark leafy greens (this does not mean any kind of lettuce) such as kale, collard greens, bok choy, spinach, mustard greens, and dandelion greens. Celery is not nutritionally acceptable for a beardie.
They eat dark leafy greens like endive, escarole, bok choy, collard greens, and dandelion greens. Broccoli, spinach, cabbage, kale and parsley are no-no's. Also feed a cricket or two every two weeks.