You'll eat your greens if they're cooked and seasoned to perfection. Once you've done a quick sauté of these nutrition-packed leafy veg, you can fold them into egg dishes, slather them in cream sauce, or add to casseroles. Or even go raw in a smoothie, if you must.
Our greens are polyamorous, flitting from love affair to love affair.
However, they do marry well with the ingredients below.
Avocado, coconut, olive, peanut, safflower, sunflower seed
Onion, shallot, leek, scallions, garlic
Chanterelle, cinnamon cap, cremini, lion’s mane, morel, oyster, king oyster, shiitake, velvet piopinno, white button
Curry powder, nutmeg, black peppercorns, sumac
Fresh mushrooms, dried mushrooms, soy sauce, tomatoes, grating cheeses
Citrus: Lemon, Meyer lemon, preserved lemons
Vinegars: Balsamic, Champagne, red wine, sherry, white wine
Ground Chili Peppers: Aleppo, cayenne, gochugaru, kashmiri, Maraş pul biber, paprika, Hungarian half-sharp paprika, sweet smoked paprika, red pepper flakes
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