On Apr 4, 12:16*pm, Omelet > wrote:
> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.
>
> I love leafy greens! Must have been a bunny in a past life. :-)
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

Asparagus or avocado (I must like the front of the alphabet...)

Kris

On 2009-04-04, Omelet > wrote:
> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.
>
> I love leafy greens! Must have been a bunny in a past life. :-)

Me too, but prefer collard and mustard greens, although I was shocked to
recently discover what I always thought were mustard greens are sometimes
actually kale, they appearing as similar to each other as cilantro and flat
parsley. I also love your other choices, specially bok choy and asparagus.

nb

On Sat, 04 Apr 2009 10:34:39 -0600, Omelet >
wrote:

>Avocado is certainly up there with my favorites... Along with a good
>vine ripe tomato.

We discussed that very thing at breakfast. I think that avocado,
like tomatoes are a fruit, not a vegetable.

notbob > wrote in message
...
[snip]
>> I love leafy greens! Must have been a bunny in a past life. :-)
>
> Me too, but prefer collard and mustard greens, although
> I was shocked to recently discover what I always thought
> were mustard greens are sometimes actually kale, they
> appearing as similar to each other as cilantro and flat
> parsley.
[snip]

Said the man that can tell the subtle differences between beans...

Kale is so different from collards and mustard greens (taste, texture, look)
just as cilantro is different from flat parsley (definitely taste and look).

The Ranger

On 2009-04-04, Omelet > wrote:

> How do you prepare them and do they come out tender?

Cook for 2-3 hours! No kidding. This is a given for soul food cooks.
Anything less and it's like chewing old rags. Dang! I was looking for a
recipe and came across... me! I'm immortalized!

http://tinyurl.com/cefg7h

I looked for the orginal interview (NPR?), but found only this:

"This is how we do it in Laurel, Mississippi. You have to examine each leaf
personally, after you've washed it. You must take the yellow part out, and
you must tear every bit of green leaf off the stalk, in pieces as big as
postage stamps. It takes time, but this is how you have to do it. There are
as many different ways to cook greens as there are to sing soprano roles."

nb

On Apr 4, 9:16*am, Omelet > wrote:
> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.
>
> I love leafy greens! Must have been a bunny in a past life. :-)
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

Sautee'd zuchinni, carrots, romaine,...I LOVE lima beans and butter
beans!!!

For me, it's a toss up between Asparagus and Artichokes.
Followed by Swiss Chard, Spinach and Bok Choy.

I love leafy greens! Must have been a bunny in a past life. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On 2009-04-04, The Ranger > wrote:

> Said the man that can tell the subtle differences between beans...
>
> Kale is so different from collards and mustard greens (taste, texture, look)
> just as cilantro is different from flat parsley (definitely taste and look).

Gee, I had no idea I was in the presence of such a superior human being, you
having no faults or foibles. Must really suck to hafta measure up to you.

nb

cshenk > wrote in message
...
> "The Ranger" wrote
>>> Me too, but prefer collard and mustard greens, although
>>> I was shocked to recently discover what I always thought
>>> were mustard greens are sometimes actually kale, they
>>> appearing as similar to each other as cilantro and flat
>>> parsley.
>>>
>> Kale is so different from collards and mustard greens (taste,
>> texture, look) just as cilantro is different from flat parsley
>> (definitely taste and look).
>>
> Oh I think I know what he means. Shop in a non-standard
> USA store such as an asian grocery and you can find out
> that 'engrish' is common and easy to confuse.

I shop at Mitsua and don't find the greens being confused; only at Safeway
and Albertson's. I do wonder about some of the other "vegetables" I've seen
at Mitsua, though. I often wonder, "What is *that*? And do people actually
eat it?"

The Ranger

"The Ranger" wrote

>> Me too, but prefer collard and mustard greens, although
>> I was shocked to recently discover what I always thought
>> were mustard greens are sometimes actually kale, they
>> appearing as similar to each other as cilantro and flat
>> parsley.

> Kale is so different from collards and mustard greens (taste, texture,
> look) just as cilantro is different from flat parsley (definitely taste
> and look).

Oh I think I know what he means. Shop in a non-standard USA store such as
an asian grocery and you can find out that 'engrish' is common and easy to
confuse.

There;s one I get all the time that we think of as a spinach, and tastes
like one, but am told is actually a mustard green. It looks like asian
spinach but not the hollow stem type. I know of one they call 'kale' too
that looks nothing like the frilly kale of USA.

notbob > wrote in message
...
> On 2009-04-04, The Ranger > wrote:
>> Said the man that can tell the subtle differences between beans...
>>
>> Kale is so different from collards and mustard greens (taste,
>> texture, look) just as cilantro is different from flat parsley
>> (definitely taste and look).
>>
> Gee, I had no idea I was in the presence of such a superior human
> being [..]

Which explains why you can't tell the difference between kale and other
greens, or cilantro and flat parsley. Your dimensia is growing, old man.

The Ranger

On Apr 4, 12:16 pm, Omelet > wrote:
> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.

Okra, spinach, zucchini, and eggplant.

The Ranger

In article
>,
Kris > wrote:

> On Apr 4, 12:16*pm, Omelet > wrote:
> > For me, it's a toss up between Asparagus and Artichokes.
> > Followed by Swiss Chard, Spinach and Bok Choy.
> >
> > I love leafy greens! Must have been a bunny in a past life. :-)
> >
>
> Asparagus or avocado (I must like the front of the alphabet...)
>
> Kris

Avocado is certainly up there with my favorites... Along with a good
vine ripe tomato.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On 2009-04-04, The Ranger > wrote:

> Which explains why you can't tell the difference between kale and other
> greens, or cilantro and flat parsley. Your dimensia is growing, old man.

No doubt.

BTW, it's spelled d-e-m-e-n-t-i-a, sophomore.

nb

In article >,
notbob > wrote:

> On 2009-04-04, Omelet > wrote:
> > For me, it's a toss up between Asparagus and Artichokes.
> > Followed by Swiss Chard, Spinach and Bok Choy.
> >
> > I love leafy greens! Must have been a bunny in a past life. :-)
>
> Me too, but prefer collard and mustard greens, although I was shocked to
> recently discover what I always thought were mustard greens are sometimes
> actually kale, they appearing as similar to each other as cilantro and flat
> parsley. I also love your other choices, specially bok choy and asparagus.
>
> nb

Thanks.

I have problems with the "tougher" greens. I guess I just don't know
how to cook them properly, but have yet to taste any made by anyone else
that did either!

How do you prepare them and do they come out tender?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"The Ranger" wrote
> cshenk wrote

>>> Kale is so different from collards and mustard greens (taste,

>> Oh I think I know what he means. Shop in a non-standard
>> USA store such as an asian grocery and you can find out
>> that 'engrish' is common and easy to confuse.
>
> I shop at Mitsua and don't find the greens being confused; only at Safeway
> and Albertson's. I do wonder about some of the other "vegetables" I've
> seen at Mitsua, though. I often wonder, "What is *that*? And do people
> actually eat it?"

Hehehe I remember the first time I tried to find 'spinach' out in town in
Japan. At least in Sasebo, they sell nothing you would recognize the looks
of as 'spinach'. It tastes the same but thats about it other than also
being green. USA type can be as much as 5 inches wide. Asian, less than 1
inch usually but very long in comparison and comes on a hollow stem.

JUst try some of the other stuff there but ask first if there are any
special care things needed. Like, eddo (small taro) has to be cooked. Like
rhubarb, isnt safe raw.

Most is fine as is but check if not sure. Likely to be trimmed stateside of
any part you cant eat (grin).

On Sat, 04 Apr 2009 10:53:48 -0600, Omelet >
wrote:

>That might make an interesting thread. What do you consider to be a
>fruit vs. a veggie? To me, a "fruit" would be a reproductive part of
>the plant vs. a "vegetative" part of the plant which would mean only
>roots, stems and leaves...

That is EXACTLY the technical definition. A fruit has seeds for
propagation. A vegetable does not.

That being said, Department of Agriculture classifies a tomato as a
vegetable.

In article >,
Mr. Bill > wrote:

> On Sat, 04 Apr 2009 10:34:39 -0600, Omelet >
> wrote:
>
> >Avocado is certainly up there with my favorites... Along with a good
> >vine ripe tomato.
>
> We discussed that very thing at breakfast. I think that avocado,
> like tomatoes are a fruit, not a vegetable.

<lol> I thought about that when I posted that, but many don't care about
that concept. :-) I personally treat them both as a "veggie" simply
because they are generally served savory.

To me, a fruit is a "sweet".

Even squashes are more of a fruit than a veggie.

That might make an interesting thread. What do you consider to be a
fruit vs. a veggie? To me, a "fruit" would be a reproductive part of
the plant vs. a "vegetative" part of the plant which would mean only
roots, stems and leaves...

So anything with seeds would be a "fruit"?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Mr. Bill said...

> On Sat, 04 Apr 2009 10:53:48 -0600, Omelet >
> wrote:
>
>>That might make an interesting thread. What do you consider to be a
>>fruit vs. a veggie? To me, a "fruit" would be a reproductive part of
>>the plant vs. a "vegetative" part of the plant which would mean only
>>roots, stems and leaves...
>
> That is EXACTLY the technical definition. A fruit has seeds for
> propagation. A vegetable does not.
>
> That being said, Department of Agriculture classifies a tomato as a
> vegetable.


Sugar corn fresh in the field, laying in the dirt, staring up at the sky,
carelessly drenching myself in corn milk, usually keeps me outta trouble,
as long as I don't lose my sense of direction or it could be a few days
walk home. At least I wouldn't starve.

Andy

Omelet wrote:
> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.
>
> I love leafy greens! Must have been a bunny in a past life. :-)

Look out! Here comes a Jack Russell. LOL

Omelet wrote on Sat, 04 Apr 2009 10:16:29 -0600:

> I love leafy greens! Must have been a bunny in a past life.
> :-) --
> Peace! Om

Let me be honest, I can eat green vegetables with some enjoyment and I
know I should do so but it would not otherwise break my heart if they
died out!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Omelet" > wrote in message
news
> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.
>
> I love leafy greens! Must have been a bunny in a past life. :-)
> --
> Peace! Om


There is little question:

The potato!

You can;
Boil
Bake
Fry
Sauté
Nuke
Stuff
Make a salad all kinds of salads
Boil & fry
Bake & fry
Make soup
Make Chowder
Au Gratin
Scalloped

And about a gazillion other ways....

;-)

or just eat them with salt and butter...............................

Dimitri

Omelet wrote:
> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.
>
> I love leafy greens! Must have been a bunny in a past life. :-)


Artichokes
Asparagus
Sugar snap peas
Winter squash, most varieties
Garnet yams (sweet potatoes)


gloria p

On 2009-04-04, Omelet > wrote:
>
> Ever tried beet greens?

Yes. Excellent.

nb

On 2009-04-04, Omelet > wrote:

> Hm. Maybe I should just try the canned some time. <g>

mmmm... bad choice! Having worked in canneries, I'm a big advocate of
canned foods, but I've found canned greens to be typically poor. They chop
up the whole leaf and so you get a LOT of the stems and leaf ribs. I avoid
canned greens.

nb

From years prior...

http://i44.tinypic.com/35kjzmx.jpg

Andy

In article >,
"l, not -l" > wrote:

> On 4-Apr-2009, notbob > wrote:
>
> > On 2009-04-04, Omelet > wrote:
> > > For me, it's a toss up between Asparagus and Artichokes.
> > > Followed by Swiss Chard, Spinach and Bok Choy.
> > >
> > > I love leafy greens! Must have been a bunny in a past life. :-)
> >
> > Me too, but prefer collard and mustard greens, although I was shocked to
> > recently discover what I always thought were mustard greens are sometimes
> > actually kale, they appearing as similar to each other as cilantro and
> > flat
> > parsley. I also love your other choices, specially bok choy and
> > asparagus.
> >
> > nb
>
> I too like the leafy greens; order of preference is - this week anyway 8-),
> is collards, kale, turnip greens, spinach and mustard. I buy at least one
> bunch of them each week, usually based upon which appear to be freshest.
> This week it was collards, the two week prior, it was kale.

Ever tried beet greens?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
notbob > wrote:

> On 2009-04-04, Omelet > wrote:
>
> > How do you prepare them and do they come out tender?
>
> Cook for 2-3 hours! No kidding. This is a given for soul food cooks.
> Anything less and it's like chewing old rags. Dang! I was looking for a
> recipe and came across... me! I'm immortalized!

<laughs>

>
> http://tinyurl.com/cefg7h
>
> I looked for the orginal interview (NPR?), but found only this:
>
> "This is how we do it in Laurel, Mississippi. You have to examine each leaf
> personally, after you've washed it. You must take the yellow part out, and
> you must tear every bit of green leaf off the stalk, in pieces as big as
> postage stamps. It takes time, but this is how you have to do it. There are
> as many different ways to cook greens as there are to sing soprano roles."
>
> nb

Hm. Maybe I should just try the canned some time. <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"l, not -l" > wrote:

>
> On 4-Apr-2009, "l, not -l" > wrote:
>
> > > Me too, but prefer collard and mustard greens, although I was shocked to
> > > recently discover what I always thought were mustard greens are
> > > sometimes
> > > actually kale, they appearing as similar to each other as cilantro and
> > > flat
> > > parsley. I also love your other choices, specially bok choy and
> > > asparagus.
> > >
> > > nb
> >
> > I too like the leafy greens; order of preference is - this week anyway
> > 8-),
> > is collards, kale, turnip greens, spinach and mustard. I buy at least one
> > bunch of them each week, usually based upon which appear to be freshest.
> > This week it was collards, the two week prior, it was kale.
>
> Recipes most recently used follow:
>
> * Exported from MasterCook *
>
> Awesome Collard Greens

<snipety> Wonder how they'd do in a crock pot?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
notbob > wrote:

> On 2009-04-04, The Ranger > wrote:
>
> > Said the man that can tell the subtle differences between beans...
> >
> > Kale is so different from collards and mustard greens (taste, texture,
> > look)
> > just as cilantro is different from flat parsley (definitely taste and
> > look).
>
> Gee, I had no idea I was in the presence of such a superior human being, you
> having no faults or foibles. Must really suck to hafta measure up to you.
>
> nb

Depends on what you are measuring I suspect. <smirk>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article dth>,
"The Ranger" > wrote:

> cshenk > wrote in message
> ...
> > "The Ranger" wrote
> >>> Me too, but prefer collard and mustard greens, although
> >>> I was shocked to recently discover what I always thought
> >>> were mustard greens are sometimes actually kale, they
> >>> appearing as similar to each other as cilantro and flat
> >>> parsley.
> >>>
> >> Kale is so different from collards and mustard greens (taste,
> >> texture, look) just as cilantro is different from flat parsley
> >> (definitely taste and look).
> >>
> > Oh I think I know what he means. Shop in a non-standard
> > USA store such as an asian grocery and you can find out
> > that 'engrish' is common and easy to confuse.
>
> I shop at Mitsua and don't find the greens being confused; only at Safeway
> and Albertson's. I do wonder about some of the other "vegetables" I've seen
> at Mitsua, though. I often wonder, "What is *that*? And do people actually
> eat it?"
>
> The Ranger

Asian produce sections are SUCH fun! I try to try something new every
time I go there.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Nothing beats a beautifully ripe raw tomato sliced and sprinkled with
salt.

Tara

In article >,
"The Ranger" > wrote:

> On Apr 4, 12:16 pm, Omelet > wrote:
> > For me, it's a toss up between Asparagus and Artichokes.
> > Followed by Swiss Chard, Spinach and Bok Choy.
>
> Okra, spinach, zucchini, and eggplant.
>
> The Ranger

In that order? I like the first three but am going to have to give
Eggplant a re-try after all the raves here. I've always disliked it.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Omelet" > wrote in message
news
> In article >,

<potato snipped>

>> or just eat them with salt and butter...............................
>>
>> Dimitri
>
> <sniffs> Not if you are low carbing. :-(
> The one thing I've promised myself when I get to my goal weight is a
> damned baked potato! With butter and salt only. Doesn't need anything
> else imho!
> --
> Peace! Om


Then Baby Trees N' Cheese

Dimitri

In article >,
"cshenk" > wrote:

> "The Ranger" wrote
> > cshenk wrote
>
> >>> Kale is so different from collards and mustard greens (taste,
>
> >> Oh I think I know what he means. Shop in a non-standard
> >> USA store such as an asian grocery and you can find out
> >> that 'engrish' is common and easy to confuse.
> >
> > I shop at Mitsua and don't find the greens being confused; only at Safeway
> > and Albertson's. I do wonder about some of the other "vegetables" I've
> > seen at Mitsua, though. I often wonder, "What is *that*? And do people
> > actually eat it?"
>
> Hehehe I remember the first time I tried to find 'spinach' out in town in
> Japan. At least in Sasebo, they sell nothing you would recognize the looks
> of as 'spinach'. It tastes the same but thats about it other than also
> being green. USA type can be as much as 5 inches wide. Asian, less than 1
> inch usually but very long in comparison and comes on a hollow stem.
>
> JUst try some of the other stuff there but ask first if there are any
> special care things needed. Like, eddo (small taro) has to be cooked. Like
> rhubarb, isnt safe raw.
>
> Most is fine as is but check if not sure. Likely to be trimmed stateside of
> any part you cant eat (grin).

I guess a lot does depend on the part of the world. I was a bit
confused at first when I read Europeans referring to eating "pumpkin"
and found they referred to just about any winter squash as such.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Mr. Bill > wrote:

> On Sat, 04 Apr 2009 10:53:48 -0600, Omelet >
> wrote:
>
> >That might make an interesting thread. What do you consider to be a
> >fruit vs. a veggie? To me, a "fruit" would be a reproductive part of
> >the plant vs. a "vegetative" part of the plant which would mean only
> >roots, stems and leaves...
>
> That is EXACTLY the technical definition. A fruit has seeds for
> propagation. A vegetable does not.
>
> That being said, Department of Agriculture classifies a tomato as a
> vegetable.

How many people here would refer to any squash as a fruit? <g>
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >, Andy > wrote:

> Mr. Bill said...
>
> > On Sat, 04 Apr 2009 10:53:48 -0600, Omelet >
> > wrote:
> >
> >>That might make an interesting thread. What do you consider to be a
> >>fruit vs. a veggie? To me, a "fruit" would be a reproductive part of
> >>the plant vs. a "vegetative" part of the plant which would mean only
> >>roots, stems and leaves...
> >
> > That is EXACTLY the technical definition. A fruit has seeds for
> > propagation. A vegetable does not.
> >
> > That being said, Department of Agriculture classifies a tomato as a
> > vegetable.
>
>
> Sugar corn fresh in the field, laying in the dirt, staring up at the sky,
> carelessly drenching myself in corn milk, usually keeps me outta trouble,
> as long as I don't lose my sense of direction or it could be a few days
> walk home. At least I wouldn't starve.
>
> Andy

Oh hush. ;-)
Raw corn ripped fresh from the stalk is manna from heaven.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
George Shirley > wrote:

> Omelet wrote:
> > For me, it's a toss up between Asparagus and Artichokes.
> > Followed by Swiss Chard, Spinach and Bok Choy.
> >
> > I love leafy greens! Must have been a bunny in a past life. :-)
>
> Look out! Here comes a Jack Russell. LOL

;-D
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet > wrote in newsmpomelet-CB5E77.10162904042009
@news-wc.giganews.com:

> I love leafy greens! Must have been a bunny in a past life. :-)
> --

Kale. Collards. Yum.

In article >,
"James Silverton" > wrote:

> Omelet wrote on Sat, 04 Apr 2009 10:16:29 -0600:
>
> > I love leafy greens! Must have been a bunny in a past life.
> > :-) --
> > Peace! Om
>
> Let me be honest, I can eat green vegetables with some enjoyment and I
> know I should do so but it would not otherwise break my heart if they
> died out!

So what do you mostly live on then? I'm as carnivorous as they come,
but I gotta have my greens with the meat! I finished that steamed bok
choy this morning that I added some butter, dill weed, lemon pepper and
sesame seeds to with a nice grilled patty of ground chuck... ;-d
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.