So many leaves of veg in this family are edible but the common ones are collards, mustard green, kale.
What's your favorite way to use these bad bois?
Mine is saag:
1 ½ pound mustard greens (roughly chopped) ¼ pound spinach (roughly chopped) 1 tsp vegetable oil (or use coconut oil) 1 can of coconut milk 2 large cloves garlic (finely chopped) 1.5 cups basic tomato onion sauce 2 tsp garam masala Salt to taste.
I also like to temper the oil with cumin seeds, chili seeds, fenugreek seeds, fresh grated turmeric.
In a large saucepan, place the spinach and mustard greens with ½ cup of water. Cover and let the greens cook five minutes or until they are completely wilted and tender. Remove with the liquid to a food processor and blend into a smooth puree. Set aside. Make sure the saucepan is dry and heat the oil, add any spice seeds. Add the tomato onion sauce and mix well. Add the pureed greens and bring everything to a boil. Lower the heat so the sauce continues to simmer with gentle bubbling in the pot. Add coconut milk Let the curry cook for 15 minutes. Sprinkle on the garam masala and add salt to taste.
What made the ancestor veggie so popular in the first place?
This is now in my canon of knowledge as general knowledge of humanity. Congratulations
No idea sounds like it grew on coastal limestone and over the ages was bred for certain characteristics.
This was informative https://www.britannica.com/plant/Brassica-oleracea
Suggest beans in the next veg command chain! I was thinking of doing legumes for the new year post as I do black eye peas for new year luck
legumes for the new year
Ring in the New Year with fireworks and noise makers, if you know what I mean.
I like to throw the leaves in a crockpot with broth, red pepper flakes, black pepper, vinegar, salt, about half a pound of smoked shredded meat (I like turkey leg), garlic powder. Then slow cook for four hours on high or eight hours on low.
Oh how interesting I've done alot of Tuscan kale and bean soups but this sounds awesome
Yeah I've done it mainly with collard greens or mustard greens but it should be great with kale too.
The unique food is one of the few good things about the American South, and slow-cooked greens are one of the secrets that hasn't really escaped, unlike, say, BBQ.
Brassica is the main export of the Sto Plains, especially the town of Big Cabbage, home of the theme park Brassica World and the Cabbage Research Institute
This is a good post! I like braising greens in vegetable stock with a shit ton of garlic and some chili flake and finishing them with some apple cider vinegar. Serve it with some southern fried tofu.
Yum! That sounds like some yummy southern inspired flavors maybe idk would be delicious tho, a nice fried tofu goes so well with braised greens
I use broccoli and cauliflower in my kung pao chicken variation.
Basically just broccoli, cauliflower and carrots chicken and peanuts. It's not very traditional but it's filling and great over rice.
Oh wow I'll have to try that, those are such a good veg in those dishes don't even miss meat
Vegtable of the week. Posts a while family that makes up the bulk of vegtables.
Technically I did specify the leaves which are all cooked in a similar way while the actual vegetable portion is cooked differently depending on the brassica but I get your point lol, what do you think we should have as a veg of the week?
I'm just giving you a hard time. I have a farm and I sell brassicas in like 15 differnt forms lol.
Swiss chard is a great leafy green
Steaming some broccoli while I cook rice is always an A+ start to a meal
I love broccoli but every time I've grown it I've been disappointed, it's so darn versatile tho.
I love eating raw kohlrabi slices. They're delicious.
Because its a stem I'm curious how it's nutrition compared to other brassica
Haha allium fans unite!
That salad sounds good do you like massage the kale before mixing the salad?
Oh! I forgot i wanted to add a vote for next week veg comment.
Comment below with a unique choice of veg for next weeks thread highest voted comment will be it.
Some ideas: Cauliflower, lettuce, mushrooms, cranberries.
I vote Cranberries. Their very versatile and they were the only thing I could taste when I had covid.
Can we have a struggle session over mushrooms being on the list
What would you like? I just picked some random ones in my head but please feel free to suggest something!
I'm sorry I was joking because mushrooms aren't plants.
I think potatoes or chickpeas would be good
