In article >, says...
> Newsgroups: rec.food.cooking
> Date: Sun, 5 Nov 2017 17:20:45 -0700
> Subject: Cheap, maximum nutrition
> From: graham >
>
> 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.
>
Like maize and beet, the coarse old kale varieties bred for stock
feed are nothing like the modern varieties bred for human consumption.

The latter are tender and delicious; I recommend you try a variety
called cavolo nero/ nero di Toscana.

Janet UK