So just cooked some turkey soup last night and put a bunch of collard ribbons in it at the begining of cooking. This gave them a wonderful taste and a tender texture!
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I've been adding collards to the morning vegetable juice that I make with my Omega 8003. Just one big leaf per pint of juice. Sometimes I use Kale instead, but never both or it would be too strong.
The base is carrot, celery, beet, parsnip, parsley, wheat grass, fennel bulb and ginger root.
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Guess what I had fresh kale (cooked for 10 minutes) and cannelini beans (out of a glass container and heated), mashed up together with some Herbamare salts in it and when mashed up added the baked cubes of turkey with 4 cloves of garlic in it..
This was A W E S O M E!!!! I had a a nica glass of red wine going with it..
This recipe will feature my future recipebook...
My clients need recipes, esp. the nonnies... So... I am compiling recipes 8 different databases for my A,B, AB and O's and NONNIES...
By my future partner in business Jolanda, an O nonnie, claims that I am an expert on cooking.. She is looking for entrepreneurs to start a BTD restaurant.. Isn't she awesome??? Okay guys and gals, when this BTD oriented Cuisine will open, I will let you know...
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that s a wonderful project, Cocky!
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The the liquid at the bottom is commonly called potlicker and is delicious. I wouldn't waste a drop of it.
Hi All,
I am a newbie on the BTD and a new cook as well. Last night I made Kale then added brown rice to soak up the leftover liquid. It came out great. Just another idea for Kale.
I've been trying to work with Kale for two years and just recently gave up and am relying on Spinich and Romaine for my deep greens.
I have been cooking the kale in olive oil and onions and letting it cook down until it's soft. Sometimes it's somewhat platable other times, I can't stand it and throw the whole pot out.
Any suggestions on Kale would be appreciated!
And what do collard greens taste like? I've never tried them. From what I've read here, they are worth a shot! Are they good for O's?
Collards are good, a stronger version of kale maybe? Don't give up on kale. First, roll the leaves longway and cut the roll into very thin ribbons (about 1/8 of an inch across). You will have pretty green "spaghetti." Meanwhile, peel two garlic cloves and cook in a big pot of water. After about ten minutes, they will be soft. Now dump in the green ribbons. It should take about 15-20 minutes. Check for softness. At the end, add a little olive oil, and a sprinkle of salt. That liquid is good to drink, but you need to drain the kale. It's all the same ingredients, but cutting it finely and using garlic helps the taste and presentation a lot.
Hello, Can you say to me if the photographs of the cabbage Collard, Kale and others are correspond; in France one does not find too many of these cabbages ! dommage because they are beneficial!
Hello koahiatamadl, I do not have to classify lettuces because I believe that they all are beneficial or neutral while for cabbages, that can give confusions!
thus we have spinach, brocoli,rocket...
I can even go to "ceuillir " my lettuce bio at my grandfather, he has a kitchen garden!
I do not have to classify lettuces because I believe that they all are beneficial or neutral ...
It is not only important to not eat the avoid rated foods, but it is also important to eat lots of beneficial foods too. Therefore, it would be good if you can distinguish between beneficial lettuces, cabbages, etc.
FIFHI; ISTP; Started BTD 3/2002, with 2 O- secretor teenage sons
Don't give up on kale. First, roll the leaves longway and cut the roll into very thin ribbons (about 1/8 of an inch across). You will have pretty green "spaghetti."
Also, cut the stems out before you roll up the leaves. I usually eat kale raw, which may not be good for those with digestive difficulty. As an O, I'm lucky to have that iron stomach.
I think I've posted this one before but after a year of eating it, I am still in love with this raw kale recipe:
Almond Kale Slaw The dressing: 1/3 cup almond butter 1 tsp minced garlic 1 tsp ground ginger ½ 4oz can chopped green chilis 2 tsp soy sauce or fish sauce 1/3 cup mayonnaise The Salad: 1 bunch of kale, rinsed, stems cut out and leaves sliced into ribbons 1 large carrot, peeled and shredded ½ cup shredded red cabbage ¼ cup sliced almonds Mix salad and dressing together. Serve and enjoy!
I think I love this as much as MoDon loves his collards!
Don 't worry Modon and thanks for the answer, I have 3 books of Mr D'Adamo at home and I eat only beneficial food sometimes neutral and to very seldom prevent when I 'm not at home. But I had evil to distinguish all cabbages quoted by Adamo, then I made research and found photographs for each cabbages. So, when I go to supermarket I recognize beneficial cabbages;
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Jolanda, an O nonnie, claims that I am an expert on cooking.. 
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Keep eatin' that kale! 
Thank you, because how we do not have these kinds of cabbages in France one did not know what a cabbages spoke Mr D' Adamo!
....ykes.....thanx for sharing chaton94 
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