A large, dark-green, leafy vegetable with tough stems that are removed before cooking. The leaves require low, slow cooking such as simmering, braising, or steaming that incorporate moist heat to help tenderize and remove some of the bitterness. In the southern US the flavorful cooking liquid is called pot liquor which is sopped up with homemade cornbread.
Our vegetables are polyamorous, flitting from love affair to love affair.
However, they do marry well with the ingredients below.
Avocado, olive, peanut, safflower, sunflower seed
Unsalted butter, unsalted cultured (European-style) butter, clarified butter, ghee, Ethiopian spiced butter
Onion, shallot, leek, garlic, carrot, celery, celeriac, parsnip
Carrots, Jerusalem artichoke, potato, sweet bell pepper, sweet potato, tomato
Bay leaf, lovage, thyme, winter savory, za’atar
Cardamom, cumin, curry powder, mustard seeds, nigella seeds, nutmeg, black peppercorns
Fresh mushrooms, dried mushrooms, soy sauce, tamari, tomatoes, tomato paste
Vinegars: Balsamic, Champagne, Chinkiang, cider, malt, plum, red wine, rice, rice wine, Shanxi, sherry, Sichuan Pepper, white wine, herb vinegars, fruit vinegars
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