Friday Dec 12, 2008 (foodconsumer.org) -- Green vegetables like kale and collard greens are the
best foods you can eat on this planet. These veggies when cooked properly can
be very palatable and nutritious.
most people may never use them because they can't be used to make a salad, which
is most commonly used in the West and they do not know how to cook even if they want
Asians know how to cook green vegetables. Normally, they
use some cooking oil in a hot wok and heat it and just before you get fire,
pour chopped vegetables and stir fry them.
And then add some water if the vegetable does not contain enough water
and put the lid on and continue cooking for 5 to 10 minutes.
Salt can be added before or after chopped vegetables.
This cooking method can make veggies a very
One problem is that when you heat cooking oil (vegetable
oil), a small amount of the oil will be converted into trans fat and you never know that.
The alternative way to cook is to cook the chopped
vegetable and then at the end of cooking, add oil. The problem with this method
is that because you avoid heating oil at high temperature, no oil is decomposed
and the dish you thus prepare does not smell as good.
But you may use virgin olive oil, which can
add some natural good taste and smell to your dish.
To sum it up,
1) Heat the wok or whatever to medium high temperature;
2) Add chopped veggies (let us say 1 pound); cook half or
3) Add some water (1 or 2 oz.) if the veggies like kale
and collard greens do not contain much water;
4) Put a lid on the cooker; cook it for 5 to 10 minutes
to make sure it is well cooked but still retains much of the green color. The color will change a bit after the cooking;
5) Add salt (half teaspoon or whatever you like) and mix it well; Taste
it. If it does not salty enough, add some more. If it is too salty, add a bit of water;
6) Add olive oil (one or two teaspoons), Stir and mix
7) Enjoy it while still hot or warm. Make sure the
temperature drops to below 60 oC so you won’t get hurt.
You’d better use your dish while it is warm. You will
have a better experience eating your cooked veggies that way.
Disclaimer: What's published on this website should be considered opinions of respective writers only and foodconsumer.org which has no political agenda nor commercial ambition may or may not endorse any opinion of any writer. No accuracy is guaranteed although writers are doing their best to provide accurate information only.
The information on this website should not be construed as medical advice and should not be used to replace professional services provided by qualified or licensed health care workers. The site serves only as a platform for writers and readers to share knowledge, experience, and information from the scientific community, organizations, government agencies and individuals.
Foodconsumer.org encourages readers who have had medical conditions to consult with licensed health care providers - conventional and or alternative medical practitioners.