OK, my palate is perhaps a bit unsophisticated, but I can't eat bitter
greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
last night. Had to wash it down with water.)

Anyway, I think I'll be getting a lot of them in my new-to-me-this-
year CSA subscription. So... what can I do to make them tasty? Any way
to tone down the bitterness? Also, what leafy greens are not bitter?
I'm familiar with a large variety of Asian greens (eg, bok choi, napa
cabbage, pea tips, etc), but what "American" greens are not bitter?
(Chard?)

Thanks for your knowledge,
June

> wrote in message
ups.com...
> OK, my palate is perhaps a bit unsophisticated, but I can't eat bitter
> greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
> last night. Had to wash it down with water.)
>
> Anyway, I think I'll be getting a lot of them in my new-to-me-this-
> year CSA subscription. So... what can I do to make them tasty? Any way
> to tone down the bitterness? Also, what leafy greens are not bitter?
> I'm familiar with a large variety of Asian greens (eg, bok choi, napa
> cabbage, pea tips, etc), but what "American" greens are not bitter?
> (Chard?)
>
> Thanks for your knowledge,
> June
>

Any greens that can be bitter WILL be more bitter when grown in warmer
weather. Tone them down in salads by using a sweet dressing, like a
raspberry vinaigrette. If cooking them, begin by sauteeing some onions
slowly until they become quite sweet. Then, add the greens.

" > wrote in
ups.com:

> OK, my palate is perhaps a bit unsophisticated, but I can't eat bitter
> greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
> last night. Had to wash it down with water.)
>
> Anyway, I think I'll be getting a lot of them in my new-to-me-this-
> year CSA subscription. So... what can I do to make them tasty? Any way
> to tone down the bitterness? Also, what leafy greens are not bitter?
> I'm familiar with a large variety of Asian greens (eg, bok choi, napa
> cabbage, pea tips, etc), but what "American" greens are not bitter?
> (Chard?)
>
> Thanks for your knowledge,
> June
>
>

spinach, romaine lettuce, boston bib lettuce,leaf lettuce, beet
leaves...these salad greens I find not bitter.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

June wrote:

> OK, my palate is perhaps a bit unsophisticated, but I can't eat bitter
> greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
> last night. Had to wash it down with water.)
>
> Anyway, I think I'll be getting a lot of them in my new-to-me-this-
> year CSA subscription. So... what can I do to make them tasty? Any way
> to tone down the bitterness?

http://www.epicurious.com/recipes/re...s/views/236407 gives a recipe for
"tourte de blette," which is an offbeat way of toning down the bitterness of
Swiss chard.

I like to cook kale in a crockpot to soften the texture and the bitterness;
the cooked dish can be served as a side dish alongside smoked sausages or
meats. (You can even put it in a hot dog bun with bratwurst.)

Collards can either be slow-cooked:
http://www.foodnetwork.com/food/reci..._30571,00.html

medium-cooked:
http://jugalbandi.info/tag/collard-greens

or stir-fried:
http://www.foodnetwork.com/food/reci...6_2893,00.html


They go well with bland food like black-eyed peas and rice, or with very
spicy food; the bland food tempers their bitterness while the spicy food
plays against it.

Arugula, endive, and chicory (including radicchio) can be cooked to mute the
bitterness, or they can be served with fatty things that temper the
bitterness. (The classic example of that would be the bistro salad of
frisée, bacon, and a poached egg, but I've found that using them in place of
the lettuce in a BLT works fine too.) Sometimes they're paired with white
beans, although that's not one of my favorite combinations. I believe one of
the Moosewood publications (either _Moosewood Cookbook_ or _Enchanted
Broccoli Forest_) has a recipe for pesto made from arugula, but I can't
verify that at the moment.

I hope this helps!

Bob

wrote:
> OK, my palate is perhaps a bit unsophisticated, but I can't eat bitter
> greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
> last night. Had to wash it down with water.)
>
> Anyway, I think I'll be getting a lot of them in my new-to-me-this-
> year CSA subscription. So... what can I do to make them tasty? Any way
> to tone down the bitterness?

I would say if you're going to use them for salads, use them in a
mixture of greens so that the bitterness you dislike is balanced out
with less strongly flavored greens.

I love escarole with its slight bitterness in soups. Perhaps arugula
would work well for you there?

Goomba38 wrote:

> I love escarole with its slight bitterness in soups. Perhaps arugula would
> work well for you there?

This is a wintry soup, what with the chestnuts, but perhaps it could be
adapted to summertime without much difficulty:

(Posted November 2005)

I made this for Thanksgiving and it was very, very good. I *think* that the
chestnut-arugula combination is my own invention. Prior to this, I hadn't
been all that fond of chestnuts, since they'd usually had a mealy quality
that I didn't like. But this soup was velvety, lush, and luscious.

Cream of Chestnut soup

15 oz roasted chestnuts
4 cups chicken broth
1 small onion, peeled and chunked
about 10 good-sized arugula leaves
3 tablespoons soft butter
1 teaspoon salt
1/2 teaspoon white pepper
1 1/2 cups half-and-half
Salt & pepper to taste

In a blender, combine chestnuts, chicken stock, and onion; liquefy. (You
might have to work in batches.) Set aside a few arugula leaves for garnish;
chop the remaining arugula roughly. Add the chopped arugula, butter, salt,
and white pepper to the soup. Bring mixture just to a boil, reduce the heat,
and simmer it gently for 15 minutes.

Cut the reserved arugula leaves into chiffonade.

Add the cream, stirring to blend the mixture. Season with salt and pepper to
taste, and garnish with the arugula chiffonade.


NOTES:

1. When cooked, arugula's taste changes quite a bit. This soup presents both
the cooked and the uncooked flavors.

2. I used fresh-ground white pepper; I imagine that pre-ground would be more
subdued. I also eyeballed the measurement, but probably added a full
teaspoon rather than the half-teaspoon I wrote above.

3. I think a blender is the best tool for making this soup, but feel free to
use a stick blender or a food processor. Just don't cry to me if the texture
isn't velvety.


Bob

Bob Terwilliger wrote:

> This is a wintry soup, what with the chestnuts, but perhaps it could be
> adapted to summertime without much difficulty:
>
> (Posted November 2005)
>
> I made this for Thanksgiving and it was very, very good. I *think* that the
> chestnut-arugula combination is my own invention. Prior to this, I hadn't
> been all that fond of chestnuts, since they'd usually had a mealy quality
> that I didn't like. But this soup was velvety, lush, and luscious.
>
> Cream of Chestnut soup


He made this for me at Christmas and I must say it was VERY good! I
wonder if the arugula would work well in pumpkin soup? With just a
little bit of diced ham .... yum.

--Lin

Replying to myself, a sure sign of schizophrenia...I wrote:

> This is a wintry soup, what with the chestnuts, but perhaps it could be
> adapted to summertime without much difficulty:
<snip>
> Cream of Chestnut soup
<snip>

Here's a cold soup using cooked arugula:

Arugula-Soymilk-Sesame (Yes, I know that it would be abbreviated ASS.) Soup

1 leek
2 tablespoons olive oil
salt and white pepper
about 10 good-sized leaves arugula
1 quart soymilk
1/4 teaspoon sesame oil
toasted sesame seeds

Cut off and discard the roots and green leaves from the leek. Slice the
remaining leek section crosswise thinly and soak in a basin with plenty of
cold water, agitating the leeks to dislodge any grit. Allow grit to sink to
the bottom of the basin for about five minutes, then scoop out the leeks
(carefully, so as not to stir the grit up again).

Heat the olive oil in a pot over medium-low heat. Add the leeks, sprinkle
lightly with salt, and cover. Allow the leeks to sweat for about five
minutes, or until soft and translucent. Coarsely chop the arugula leaves.
Add the arugula leaves, raise the heat to medium, and cook until the arugula
is softened, about 2 minutes.

Add the soymilk and cook, stirring occasionally, for about 15 minutes. Add
salt and white pepper to taste. Remove from the heat, add sesame oil, and
blend. Chill for at least one hour. Taste again and add salt or white
pepper if needed. When serving, sprinkle each helping with toasted sesame
seeds.

Bob

In article . com>,
" > wrote:

> OK, my palate is perhaps a bit unsophisticated, but I can't eat bitter
> greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
> last night. Had to wash it down with water.)
>
> Anyway, I think I'll be getting a lot of them in my new-to-me-this-
> year CSA subscription. So... what can I do to make them tasty? Any way
> to tone down the bitterness? Also, what leafy greens are not bitter?
> I'm familiar with a large variety of Asian greens (eg, bok choi, napa
> cabbage, pea tips, etc), but what "American" greens are not bitter?
> (Chard?)
>
> Thanks for your knowledge,
> June

Chard is not bitter at all. :-)
It's similar (to my palate) to spinach but a bit richer.

I'm not a fan of bitter greens either. Romaine is pushing it for me on
that scale.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article . com>,
> " > wrote:
>
>> OK, my palate is perhaps a bit unsophisticated, but I can't eat bitter
>> greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
>> last night. Had to wash it down with water.)
>>
>> Anyway, I think I'll be getting a lot of them in my new-to-me-this-
>> year CSA subscription. So... what can I do to make them tasty? Any way
>> to tone down the bitterness? Also, what leafy greens are not bitter?
>> I'm familiar with a large variety of Asian greens (eg, bok choi, napa
>> cabbage, pea tips, etc), but what "American" greens are not bitter?
>> (Chard?)
>>
>> Thanks for your knowledge,
>> June
>
> Chard is not bitter at all. :-)
> It's similar (to my palate) to spinach but a bit richer.
>
> I'm not a fan of bitter greens either. Romaine is pushing it for me on
> that scale.

Exactly! Swiss chard is like bok choi, really.

One way to treat bitter greens is to blanch them in a lot of boiling
water and then press the water out very well. You can wrap them in a
clean dish towel, close it and wring it over the sink. You can then
proceed with any recipe and they will have lost some of their
bitterness. In the case of dendelions, my mother cooked them in three
waters, disposing of the water after each blanching.

Last night I had not bitter chard slightly steamed, drained and then
tossed with olive oil I heated with slim slices of garlic and a pinch of
chili flakes. Very nice.

Sautéing the greens for a pasta dish doesn't decrease the bitterness per
se, but does decrease your perception of it as it is diminished by the
pasta. Orecchiette with broccoli rabe is an example of that.

I don't find arugula bitter at all! I find it a bit spicy though.

--
Posted via a free Usenet account from http://www.teranews.com

In article >,
Giusi > wrote:

> > Chard is not bitter at all. :-)
> > It's similar (to my palate) to spinach but a bit richer.
> >
> > I'm not a fan of bitter greens either. Romaine is pushing it for me on
> > that scale.
>
> Exactly! Swiss chard is like bok choi, really.
>
> One way to treat bitter greens is to blanch them in a lot of boiling
> water and then press the water out very well. You can wrap them in a
> clean dish towel, close it and wring it over the sink. You can then
> proceed with any recipe and they will have lost some of their
> bitterness. In the case of dendelions, my mother cooked them in three
> waters, disposing of the water after each blanching.

I'll have to try that. Dandelions would be "free food" in my yard with
as many that come up. :-) And I understand that they are highly
nutritious. I guess I'd just harvest them when very young and small?
I've never been able to stand them raw as a salad green.

>
> Last night I had not bitter chard slightly steamed, drained and then
> tossed with olive oil I heated with slim slices of garlic and a pinch of
> chili flakes. Very nice.

Ooh, I just steam chard and serve it with lemon butter, or just salt it
lightly and serve it plain. Depends on my mood. Rainbow and red chard is
fantastic as is.

>
> Sautéing the greens for a pasta dish doesn't decrease the bitterness per
> se, but does decrease your perception of it as it is diminished by the
> pasta. Orecchiette with broccoli rabe is an example of that.
>
> I don't find arugula bitter at all! I find it a bit spicy though.

Not sure what it is about Arugula. I cannot even stand the way it
_smells_! We used to grow it as my mom loved it, but she got to eat it
all. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Giusi > wrote:

>>
>> I don't find arugula bitter at all! I find it a bit spicy though.
>
> Not sure what it is about Arugula. I cannot even stand the way it
> _smells_! We used to grow it as my mom loved it, but she got to eat it
> all. ;-)

Well I love greens, so I eat them any old way, but people who don't
might like another slant.

Maybe you don't like it alone? My favorite pizza is cooked plain and
then has a fresh cheese (scamorza) melted on it, raw rucola (the Italian
word) scattered over it and a thread of good oil. That pizza wins for
taste with me every time.

--
Posted via a free Usenet account from http://www.teranews.com

In article >,
Giusi > wrote:

> Omelet wrote:
> > In article >,
> > Giusi > wrote:
>
> >>
> >> I don't find arugula bitter at all! I find it a bit spicy though.
> >
> > Not sure what it is about Arugula. I cannot even stand the way it
> > _smells_! We used to grow it as my mom loved it, but she got to eat it
> > all. ;-)
>
> Well I love greens, so I eat them any old way, but people who don't
> might like another slant.

I love greens, just certain ones.<G>
>
> Maybe you don't like it alone? My favorite pizza is cooked plain and
> then has a fresh cheese (scamorza) melted on it, raw rucola (the Italian
> word) scattered over it and a thread of good oil. That pizza wins for
> taste with me every time.

Like the love or hate of Cilantro, it's probably genetic.
I can't get rocket lettuce past my nose.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Giusi wrote:


> Exactly! Swiss chard is like bok choi, really.

With all the various greens Bob and I have been getting in our CSA, he
has been cooking up so many delightful things that I hadn't tried
before. Swiss Chard Tart a couple of nights ago. Yummers.

A big fan of spinach, I am very surprised at all the delicious dishes
coming from things I would have turned my nose up to before. Ah,
variety!

--Lin

In article .com>,
Lin > wrote:

> Giusi wrote:
>
>
> > Exactly! Swiss chard is like bok choi, really.
>
> With all the various greens Bob and I have been getting in our CSA, he
> has been cooking up so many delightful things that I hadn't tried
> before. Swiss Chard Tart a couple of nights ago. Yummers.
>
> A big fan of spinach, I am very surprised at all the delicious dishes
> coming from things I would have turned my nose up to before. Ah,
> variety!
>
> --Lin

It is wonderful... ;-)

It's interesting to me that since attempting to live mostly a low carb
lifestyle, AND learning how to cook, I eat more variety now than I ever
have in my life.

A trip to the produce section at the asian market is a delightful
adventure.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> A trip to the produce section at the asian market is a delightful
> adventure.

sounds like poppycock to me!

are these asian greens fresh? how!? they've been on a boat since china!

pulvarized over cooked spinach
go back to cooking class please


"Giusi" > wrote in message
.. .
> Omelet wrote:
> > In article . com>,
> > " > wrote:
> >
> >> OK, my palate is perhaps a bit unsophisticated, but I can't eat bitter
> >> greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
> >> last night. Had to wash it down with water.)
> >>
> >> Anyway, I think I'll be getting a lot of them in my new-to-me-this-
> >> year CSA subscription. So... what can I do to make them tasty? Any way
> >> to tone down the bitterness? Also, what leafy greens are not bitter?
> >> I'm familiar with a large variety of Asian greens (eg, bok choi, napa
> >> cabbage, pea tips, etc), but what "American" greens are not bitter?
> >> (Chard?)
> >>
> >> Thanks for your knowledge,
> >> June
> >
> > Chard is not bitter at all. :-)
> > It's similar (to my palate) to spinach but a bit richer.
> >
> > I'm not a fan of bitter greens either. Romaine is pushing it for me on
> > that scale.
>
> Exactly! Swiss chard is like bok choi, really.
>
> One way to treat bitter greens is to blanch them in a lot of boiling
> water and then press the water out very well. You can wrap them in a
> clean dish towel, close it and wring it over the sink. You can then
> proceed with any recipe and they will have lost some of their
> bitterness. In the case of dendelions, my mother cooked them in three
> waters, disposing of the water after each blanching.
>
> Last night I had not bitter chard slightly steamed, drained and then
> tossed with olive oil I heated with slim slices of garlic and a pinch of
> chili flakes. Very nice.
>
> Sautéing the greens for a pasta dish doesn't decrease the bitterness per
> se, but does decrease your perception of it as it is diminished by the
> pasta. Orecchiette with broccoli rabe is an example of that.
>
> I don't find arugula bitter at all! I find it a bit spicy though.
>
> --
> Posted via a free Usenet account from http://www.teranews.com
>

In article >, "reeper" >
wrote:

> pulvarized over cooked spinach
> go back to cooking class please

Learn how to read...
He said nothing about spinach!

Hard bitter greens are not the same thing.

I'd suggest you try them before abusing your keyboard.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Om wrote:

>> pulvarized over cooked spinach
>> go back to cooking class please
>
> Learn how to read...
> He said nothing about spinach!
>
> Hard bitter greens are not the same thing.
>
> I'd suggest you try them before abusing your keyboard.


Om, in case you hadn't figured it out yet, "reeper" is a troll. Not worth
reading, and certainly not worth replying.

Bob

Omelet wrote:
> In article >, "reeper" >
> wrote:
>
>> pulvarized over cooked spinach
>> go back to cooking class please
>
> Learn how to read...
> He said nothing about spinach!
>
> Hard bitter greens are not the same thing.
>
> I'd suggest you try them before abusing your keyboard.

Indeed. Guisi could almost certainly cook him under the table!!!!

In article >,
Giusi > wrote:

> I don't find arugula bitter at all! I find it a bit spicy though.


I've never thought of arugula as either bitter or spicy. To me, the
taste is just awful though. I love watercress which I find a bit
peppery--- not hot like radish sprouts, however.

In article >,
Emma Thackery > wrote:

> In article >,
> Giusi > wrote:
>
> > I don't find arugula bitter at all! I find it a bit spicy though.
>
>
> I've never thought of arugula as either bitter or spicy. To me, the
> taste is just awful though. I love watercress which I find a bit
> peppery--- not hot like radish sprouts, however.

Oh yeah... ;-d

Zesty sprouts!!!

Our local grocer sells a mix of Alfalfa and Radish sprouts.
They are wonderful stuffed into a pita with a little lime mayo and
sliced tomato.

I had a co-worker that used to tease me about eating chia pet
sandwiches. <G>

I love pitas and sprouts!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Omelet > wrote:
[...]
>
> Oh yeah... ;-d
>
> Zesty sprouts!!!
>
> Our local grocer sells a mix of Alfalfa and Radish sprouts.
> They are wonderful stuffed into a pita with a little lime mayo and
> sliced tomato.
>
> I had a co-worker that used to tease me about eating chia pet
> sandwiches. <G>
>
> I love pitas and sprouts!

I wish I could find a source of radish seeds for sprouting so I could
sprout my own. Just love those sprouts. I put them in salads mostly or
sometimes I just eat them plain. But you've given me the idea to try
them on a "sandwich" made from one of those new (gluten free) teff wraps.

On Sat, 09 Jun 2007 14:40:44 -0500, Omelet >
wrote:

>I had a co-worker that used to tease me about eating chia pet
>sandwiches. <G>

Funny! If I ever own a sandwich shop, I'll put a chia pet sandwich on
the menu. I just like the sound of it. I like sprouts on sandwiches,
too.


Tara

In article . com>,
" > wrote:

> OK, my palate is perhaps a bit unsophisticated, but I can't eat bitter
> greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
> last night. Had to wash it down with water.)
>
> Anyway, I think I'll be getting a lot of them in my new-to-me-this-
> year CSA subscription. So... what can I do to make them tasty? Any way
> to tone down the bitterness? Also, what leafy greens are not bitter?
> I'm familiar with a large variety of Asian greens (eg, bok choi, napa
> cabbage, pea tips, etc), but what "American" greens are not bitter?
> (Chard?)
>
> Thanks for your knowledge,
> June

I don't find chard or kale to be bitter. I cannot gag down arugula -
lord knows we've tried and blech every time. Our CSA provides a trade
box at the pick up site. I toss in the arugula and trade it for
something else in the box that we do like. If there is only more
arugula in the box then I just leave it without taking a replacement.
If you don't have an option like this you might find some friends or
neighbors who would love the gift of bitter greens on occasion.

marcella

In article >,
Marcella Peek > wrote:

> In article . com>,
> " > wrote:
>
> > OK, my palate is perhaps a bit unsophisticated, but I can't eat bitter
> > greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
> > last night. Had to wash it down with water.)
> >
> > Anyway, I think I'll be getting a lot of them in my new-to-me-this-
> > year CSA subscription. So... what can I do to make them tasty? Any way
> > to tone down the bitterness? Also, what leafy greens are not bitter?
> > I'm familiar with a large variety of Asian greens (eg, bok choi, napa
> > cabbage, pea tips, etc), but what "American" greens are not bitter?
> > (Chard?)
>
> I don't find chard or kale to be bitter. I cannot gag down arugula -
> lord knows we've tried and blech every time.

Here I thought I was the only one. I just can't stand the taste of
arugula and always use a substitute for it in recipes.

"Emma Thackery" > wrote in message
...
> In article >,
> Marcella Peek > wrote:
>
>> In article . com>,
>> " > wrote:
>>
>> > OK, my palate is perhaps a bit unsophisticated, but I can't eat bitter
>> > greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
>> > last night. Had to wash it down with water.)
>> >
>> > Anyway, I think I'll be getting a lot of them in my new-to-me-this-
>> > year CSA subscription. So... what can I do to make them tasty? Any way
>> > to tone down the bitterness? Also, what leafy greens are not bitter?
>> > I'm familiar with a large variety of Asian greens (eg, bok choi, napa
>> > cabbage, pea tips, etc), but what "American" greens are not bitter?
>> > (Chard?)
>>
>> I don't find chard or kale to be bitter. I cannot gag down arugula -
>> lord knows we've tried and blech every time.
>
> Here I thought I was the only one. I just can't stand the taste of
> arugula and always use a substitute for it in recipes.

Have you ever grown it?

In article >,
"JoeSpareBedroom" > wrote:

> Have you ever grown it?

Once, when I didn't know how much I dislike it. Compost pile food.

marcella

"Marcella Peek" > wrote in message
...
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> Have you ever grown it?
>
> Once, when I didn't know how much I dislike it. Compost pile food.
>
> marcella

In what climate did you grow it? State, country, whatever. What time of year
did you plant it?

In article >,
"JoeSpareBedroom" > wrote:

> "Emma Thackery" > wrote in message
> ...
> > In article >,
> > Marcella Peek > wrote:
> >
> >> In article . com>,
> >> " > wrote:
> >>
> >> > OK, my palate is perhaps a bit unsophisticated, but I can't eat bitter
> >> > greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
> >> > last night. Had to wash it down with water.)
> >> >
> >> > Anyway, I think I'll be getting a lot of them in my new-to-me-this-
> >> > year CSA subscription. So... what can I do to make them tasty? Any way
> >> > to tone down the bitterness? Also, what leafy greens are not bitter?
> >> > I'm familiar with a large variety of Asian greens (eg, bok choi, napa
> >> > cabbage, pea tips, etc), but what "American" greens are not bitter?
> >> > (Chard?)
> >>
> >> I don't find chard or kale to be bitter. I cannot gag down arugula -
> >> lord knows we've tried and blech every time.
> >
> > Here I thought I was the only one. I just can't stand the taste of
> > arugula and always use a substitute for it in recipes.
>
> Have you ever grown it?

I have.

It still smelled like dirty socks.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

One time on Usenet, Omelet > said:
> In article >,
> "JoeSpareBedroom" > wrote:
>
> > "Emma Thackery" > wrote in message
> > ...
> > > In article >,
> > > Marcella Peek > wrote:
> > >
> > >> In article . com>,
> > >> " > wrote:
> > >>
> > >> > OK, my palate is perhaps a bit unsophisticated, but I can't eat bitter
> > >> > greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
> > >> > last night. Had to wash it down with water.)

Hey June, you're not alone. I can't stand bitter greens either.

> > >> > Anyway, I think I'll be getting a lot of them in my new-to-me-this-
> > >> > year CSA subscription. So... what can I do to make them tasty? Any way
> > >> > to tone down the bitterness? Also, what leafy greens are not bitter?
> > >> > I'm familiar with a large variety of Asian greens (eg, bok choi, napa
> > >> > cabbage, pea tips, etc), but what "American" greens are not bitter?
> > >> > (Chard?)
> > >>
> > >> I don't find chard or kale to be bitter. I cannot gag down arugula -
> > >> lord knows we've tried and blech every time.
> > >
> > > Here I thought I was the only one. I just can't stand the taste of
> > > arugula and always use a substitute for it in recipes.
> >
> > Have you ever grown it?
>
> I have.
>
> It still smelled like dirty socks.

Oooh, they need to print that on the seed packages... ;-)

--
Jani in WA

"Omelet" > wrote in message
news
> In article >,
> "JoeSpareBedroom" > wrote:
>
>> "Emma Thackery" > wrote in message
>> ...
>> > In article >,
>> > Marcella Peek > wrote:
>> >
>> >> In article . com>,
>> >> " > wrote:
>> >>
>> >> > OK, my palate is perhaps a bit unsophisticated, but I can't eat
>> >> > bitter
>> >> > greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
>> >> > last night. Had to wash it down with water.)
>> >> >
>> >> > Anyway, I think I'll be getting a lot of them in my new-to-me-this-
>> >> > year CSA subscription. So... what can I do to make them tasty? Any
>> >> > way
>> >> > to tone down the bitterness? Also, what leafy greens are not bitter?
>> >> > I'm familiar with a large variety of Asian greens (eg, bok choi,
>> >> > napa
>> >> > cabbage, pea tips, etc), but what "American" greens are not bitter?
>> >> > (Chard?)
>> >>
>> >> I don't find chard or kale to be bitter. I cannot gag down arugula -
>> >> lord knows we've tried and blech every time.
>> >
>> > Here I thought I was the only one. I just can't stand the taste of
>> > arugula and always use a substitute for it in recipes.
>>
>> Have you ever grown it?
>
> I have.
>
> It still smelled like dirty socks.


Don't you live in Texas?

In article >,
"JoeSpareBedroom" > wrote:

> "Emma Thackery" > wrote in message
> ...
> > In article >,
> > Marcella Peek > wrote:
> >
> >> In article . com>,
> >> " > wrote:
> >>
> >> > OK, my palate is perhaps a bit unsophisticated, but I can't eat bitter
> >> > greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
> >> > last night. Had to wash it down with water.)
> >> >
> >> > Anyway, I think I'll be getting a lot of them in my new-to-me-this-
> >> > year CSA subscription. So... what can I do to make them tasty? Any way
> >> > to tone down the bitterness? Also, what leafy greens are not bitter?
> >> > I'm familiar with a large variety of Asian greens (eg, bok choi, napa
> >> > cabbage, pea tips, etc), but what "American" greens are not bitter?
> >> > (Chard?)
> >>
> >> I don't find chard or kale to be bitter. I cannot gag down arugula -
> >> lord knows we've tried and blech every time.
> >
> > Here I thought I was the only one. I just can't stand the taste of
> > arugula and always use a substitute for it in recipes.
>
> Have you ever grown it?

Yes..... and what a terrible waste it was. It grows so nicely here too.
It tastes better when very small/young. But I still can't stand it. We
have to grow greens early here before it gets hot. In the winter, we
use a cold frame.

Emma Thackery > wrote in
:

> In article >,
> "JoeSpareBedroom" > wrote:
>
>> "Emma Thackery" > wrote in message
>> ...
>> > Here I thought I was the only one. I just can't stand
>> > the taste of arugula and always use a substitute for it
>> > in recipes.
>>
>> Have you ever grown it?
>
> Yes..... and what a terrible waste it was. It grows so
> nicely here too. It tastes better when very small/young.
> But I still can't stand it. We have to grow greens early
> here before it gets hot. In the winter, we use a cold
> frame.

are you a supertaster?
i like arugala, but i rarely eat it. i do buy it a lot for my
tortoises though.
there are a few greens i find that people either love or
hate: mustard, arugala, dandelions, sorrel...
plaintain (common broadleaf) is edible, but i don't know
anyone that eats it by choice.
lee

In article >,
Emma Thackery > wrote:

> In article >,
> Marcella Peek > wrote:
>
> > In article . com>,
> > " > wrote:
> >
> > > OK, my palate is perhaps a bit unsophisticated, but I can't eat bitter
> > > greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
> > > last night. Had to wash it down with water.)
> > >
> > > Anyway, I think I'll be getting a lot of them in my new-to-me-this-
> > > year CSA subscription. So... what can I do to make them tasty? Any way
> > > to tone down the bitterness? Also, what leafy greens are not bitter?
> > > I'm familiar with a large variety of Asian greens (eg, bok choi, napa
> > > cabbage, pea tips, etc), but what "American" greens are not bitter?
> > > (Chard?)
> >
> > I don't find chard or kale to be bitter. I cannot gag down arugula -
> > lord knows we've tried and blech every time.
>
> Here I thought I was the only one. I just can't stand the taste of
> arugula and always use a substitute for it in recipes.

That makes three of us so far. :-)

I still served it to mom raw in salads as she adored it, but I cannot
stand even the smell!

Might make a good survey.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

> wrote:

> OK, my palate is perhaps a bit unsophisticated, but I can't eat bitter
> greens. Just. Can't. (For scale - I ate a single leaf of raw arugula
> last night. Had to wash it down with water.)
>
> Anyway, I think I'll be getting a lot of them in my new-to-me-this-
> year CSA subscription. So... what can I do to make them tasty? Any way
> to tone down the bitterness?

Hey, Josh, please see the following:

<http://www.chowhound.com/topics/396020>

<http://www.latimes.com/features/printedition/food/la-fo-bittergreensnov29,1,6703579.story?coll=la-headlines-pe-food>

<http://findarticles.com/p/articles/mi_m1216/is_n3_v182/ai_7351749>

> Also, what leafy greens are not bitter?
> I'm familiar with a large variety of Asian greens (eg, bok choi, napa
> cabbage, pea tips, etc), but what "American" greens are not bitter?
> (Chard?)

Iceberg lettuce, butterhead lettuce, loose-leaf lettuce, romaine, chard, spinach, mache, beet greens.

Victor