"graham" > wrote in message
news
> On 2017-11-05 5:08 PM, Doris Night wrote:
>>>>>> Julie Bove wrote in rec.food.cooking:
>>>>>>
>>>>>>> I need ideas here. I am not necessarily going to eat this food
>>>>>>> myself so what I like or can/can't eat doesn't matter.
>>
>> Hae you ever heard of Italian Ribollita? It's a hearty soup made with
>> beans and a whole slew of vegetables. Here's one recipe:
>>
>> https://cooking.nytimes.com/recipes/1016052-ribollita
>>
>> When I make it, I start with some sausage meat (not a lot) for
>> flavour, and go from there. I use chicken stock, but you can use
>> vegetable stock or water if you prefer. I use many different types of
>> greens in it, everything from spinach to beet tops. I sometimes use
>> roma tomatoes, and sometimes tomato paste or juice. It freezes well,
>> and everyone I have made if for loves it.
>>
>> Doris
>>
> In this soup, I'd rather use spinach than kale. This "fashionable" green
> was considered to be cattle food when I was a kid. When I tried kale, when
> it first appeared in the local SM, I found it to be tough as blazes. Other
> varieties of brassica are preferable.

Spinach is the only green that I really like and I prefer it raw. I had
forgotten about Swiss Chard though. I used to get it in our CSA boxes and I
used it to make what was called Quick Swiss Chard Supper. It was basically
hamburger gravy with Swiss Chard added, served over mashed potatoes. People
would tell me it would be good if it were not for the greens. Heh!