I'm on a low carb diet. Jes GOTTA lose some weight. Getting sick of
the all meat silliness, so exploring veggies options. I discovered
sautéed spinach, last night. Some OO, fresh garlic, red pepper
flakes, sauté fresh spinach to partially limp, add T water, continue
till water gone, add squeeze of lemon juice and S&P. OMG! This so
good, I wanted 2 more helpings.

So, I'm hooked on this dish. Can anyone suggest other leafy greens
this might work on. I love collards, but they're pretty tough.
Howzabout chard? Any other suggestions? Thnx.

nb

Have you tried Kale? It has kind of a sweet spinach flavor. If you cut out the hard veins in the middle, it should do for sauteing. I'd never had it til a couple of years ago, can hardly believe that, having a Mama from the deep south!!
I make a soup out of it with ham hocks kale water, a chicken bouillion cube or chicken broth. Put 5 times the kale you think you need, it really scrunches down. This is a decent diet dish too. We eat Keto, or low carb.
Check WWW.Reddit.com/r/keto for more info and great recipes. Keto works!! even if you don't do keto there are great low carb recipes and tips there.

On May 5, 10:57*am, notbob > wrote:
> I'm on a low carb diet. *Jes GOTTA lose some weight. *Getting sick of
> the all meat silliness, so exploring veggies options. *I discovered
> saut ed spinach, last night. *Some OO, fresh garlic, red pepper
> flakes, saut fresh spinach to partially limp, add T water, continue
> till water gone, add squeeze of lemon juice and S&P. *OMG! *This so
> good, I wanted 2 more helpings.
>
> So, I'm hooked on this dish. *Can anyone suggest other leafy greens
> this might work on. *I love collards, but they're pretty tough.
> Howzabout chard? *Any other suggestions? *Thnx.
>
> nb

I love mixed greens. Collards, Kale, turnip, mustard, beet,
chard....whatever you can get your hands on.
I cook down some salt pork in a little bacon fat, Wash the greens,
chop them and throw them dripping wet in and wilt them down. Add a
little water if you need to (or chicken stock) put the lid on and
cook. Yum Yum.

On 5 May 2013 17:57:38 GMT, notbob > wrote:

>I'm on a low carb diet. Jes GOTTA lose some weight. Getting sick of
>the all meat silliness, so exploring veggies options. I discovered
>sautéed spinach, last night. Some OO, fresh garlic, red pepper
>flakes, sauté fresh spinach to partially limp, add T water, continue
>till water gone, add squeeze of lemon juice and S&P. OMG! This so
>good, I wanted 2 more helpings.
>
>So, I'm hooked on this dish. Can anyone suggest other leafy greens
>this might work on. I love collards, but they're pretty tough.
>Howzabout chard? Any other suggestions? Thnx.
>
>nb

Chard leaves? Sure. The stems are good too, you just need to cut
them in pieces and cook them first before you add the leaves.
Janet US

"notbob" > wrote in message
...
> I'm on a low carb diet. Jes GOTTA lose some weight. Getting sick of
> the all meat silliness, so exploring veggies options. I discovered
> sautéed spinach, last night. Some OO, fresh garlic, red pepper
> flakes, sauté fresh spinach to partially limp, add T water, continue
> till water gone, add squeeze of lemon juice and S&P. OMG! This so
> good, I wanted 2 more helpings.
>
> So, I'm hooked on this dish. Can anyone suggest other leafy greens
> this might work on. I love collards, but they're pretty tough.
> Howzabout chard? Any other suggestions? Thnx.
>

Try sauteeing the spinach in EVOO and garlic then adding breadcrumbs and
parmesan to the wet spinach. It forms a kind of creamy sauce that is
really good. It is my favorite way to eat spinach.

A tiny dash of nutmeg adds a wonderful flavor to spinach.

Tara

On 5 May 2013 17:57:38 GMT, notbob > wrote:

>I'm on a low carb diet. Jes GOTTA lose some weight. Getting sick of
>the all meat silliness, so exploring veggies options. I discovered
>sautéed spinach, last night. Some OO, fresh garlic, red pepper
>flakes, sauté fresh spinach to partially limp, add T water, continue
>till water gone, add squeeze of lemon juice and S&P. OMG! This so
>good, I wanted 2 more helpings.
>
>So, I'm hooked on this dish. Can anyone suggest other leafy greens
>this might work on. I love collards, but they're pretty tough.
>Howzabout chard? Any other suggestions? Thnx.

Bok choy and napa cabbage.

On 5/5/2013 3:27 PM, Paul M. Cook wrote:
> "notbob" > wrote in message
> ...
>> I'm on a low carb diet. Jes GOTTA lose some weight. Getting sick of
>> the all meat silliness, so exploring veggies options. I discovered
>> sautéed spinach, last night. Some OO, fresh garlic, red pepper
>> flakes, sauté fresh spinach to partially limp, add T water, continue
>> till water gone, add squeeze of lemon juice and S&P. OMG! This so
>> good, I wanted 2 more helpings.
>>
>> So, I'm hooked on this dish. Can anyone suggest other leafy greens
>> this might work on. I love collards, but they're pretty tough.
>> Howzabout chard? Any other suggestions? Thnx.
>>
>
> Try sauteeing the spinach in EVOO and garlic then adding breadcrumbs and
> parmesan to the wet spinach. It forms a kind of creamy sauce that is
> really good. It is my favorite way to eat spinach.
>
>
Have you tried baby spinach with strawberries and a sweetish
vinaigrette? White balsalmic vinegar works in the dressing.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

rticle >,
says...
> So, I'm hooked on this dish. Can anyone suggest other leafy greens
> this might work on. I love collards, but they're pretty tough.
> Howzabout chard? Any other suggestions? Thnx.
>

Notbob, give kale a try.

Otto

--

On 5 May 2013 17:57:38 GMT, notbob > wrote:

>I'm on a low carb diet. Jes GOTTA lose some weight. Getting sick of
>the all meat silliness, so exploring veggies options. I discovered
>sautéed spinach, last night. Some OO, fresh garlic, red pepper
>flakes, sauté fresh spinach to partially limp, add T water, continue
>till water gone, add squeeze of lemon juice and S&P. OMG! This so
>good, I wanted 2 more helpings.
>
>So, I'm hooked on this dish. Can anyone suggest other leafy greens
>this might work on. I love collards, but they're pretty tough.
>Howzabout chard? Any other suggestions? Thnx.

My answer is kale... as it always is

Don't forget creamed spinach, kale...

On Sun, 05 May 2013 15:41:32 -0400, James Silverton
> wrote:

>On 5/5/2013 3:27 PM, Paul M. Cook wrote:
>> "notbob" > wrote in message
>> ...
>>> I'm on a low carb diet. Jes GOTTA lose some weight. Getting sick of
>>> the all meat silliness, so exploring veggies options. I discovered
>>> sautéed spinach, last night. Some OO, fresh garlic, red pepper
>>> flakes, sauté fresh spinach to partially limp, add T water, continue
>>> till water gone, add squeeze of lemon juice and S&P. OMG! This so
>>> good, I wanted 2 more helpings.
>>>
>>> So, I'm hooked on this dish. Can anyone suggest other leafy greens
>>> this might work on. I love collards, but they're pretty tough.
>>> Howzabout chard? Any other suggestions? Thnx.
>>>
>>
>> Try sauteeing the spinach in EVOO and garlic then adding breadcrumbs and
>> parmesan to the wet spinach. It forms a kind of creamy sauce that is
>> really good. It is my favorite way to eat spinach.
>>
>>
>Have you tried baby spinach with strawberries and a sweetish
>vinaigrette? White balsalmic vinegar works in the dressing.

Add some sesame and poppy seeds to the dressing-- and a bunch of
Jicama or water chestnuts to the salad and you've got one of our
regulars- [I start with a quart of strawberries, 10oz of spinach,
torn, and a cup of rough chopped Jicama]

Jim

On 2013-05-05, James Silverton > wrote:
>
White balsalmic vinegar works in the dressing.

"White balsamic"? Sounds like a bogus mkting ruse, like wht
zinfandel.

nb

On 5/5/2013 5:56 PM, notbob wrote:
> On 2013-05-05, James Silverton > wrote:
>>
> White balsalmic vinegar works in the dressing.
>
> "White balsamic"? Sounds like a bogus mkting ruse, like wht
> zinfandel.
>
> nb
>
I don't know how they make it but it works. Possibly, sushi vinegar,
which is slightly sweet, would also be suitable.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 2013-05-05, Jeßus > wrote:

> Don't forget creamed spinach, kale...

Lotta kale fans!

I didn't see kale, prolly cuz I was in my usual fast/panic mode, my
mom taking her post breakfast nap. I did grab more spinach, some red
chard, and some mustard grns, always a fave. I'll nail kale, next
time.

nb

On 05/05/2013 1:57 PM, notbob wrote:
> I'm on a low carb diet. Jes GOTTA lose some weight. Getting sick of
> the all meat silliness, so exploring veggies options. I discovered
> sautéed spinach, last night. Some OO, fresh garlic, red pepper
> flakes, sauté fresh spinach to partially limp, add T water, continue
> till water gone, add squeeze of lemon juice and S&P. OMG! This so
> good, I wanted 2 more helpings.

My wife low carbs and when she was worked she used to occasionally have
lunch in a place that served deep fried spinach. She said it was delicious.





> So, I'm hooked on this dish. Can anyone suggest other leafy greens
> this might work on. I love collards, but they're pretty tough.
> Howzabout chard? Any other suggestions? Thnx.


Chard? I tried it ... once. I was not impressed.

add some angel hair cabbage and cream.

On 5/5/2013 12:57 PM, notbob wrote:
> I'm on a low carb diet. Jes GOTTA lose some weight. Getting sick of
> the all meat silliness, so exploring veggies options. I discovered
> sautéed spinach, last night. Some OO, fresh garlic, red pepper
> flakes, sauté fresh spinach to partially limp, add T water, continue
> till water gone, add squeeze of lemon juice and S&P. OMG! This so
> good, I wanted 2 more helpings.
>
> So, I'm hooked on this dish. Can anyone suggest other leafy greens
> this might work on. I love collards, but they're pretty tough.
> Howzabout chard? Any other suggestions? Thnx.
>
> nb

If you liked the sauteed spinach (ya did good, next time add a
tablespoon or two of Half 'n Half, the spinach is so creamy and
delicious). You would probably like chard. I am on a low carb diet, and
I eat a lot of vegetables. Glad you are breaking out and finding new
vegetables to try out.

Becca

"Paul M. Cook" wrote:
>
> Try sauteeing the spinach in EVOO and garlic then adding breadcrumbs and
> parmesan to the wet spinach. It forms a kind of creamy sauce that is
> really good. It is my favorite way to eat spinach.

I always do the fresh spinach sauteed in EVOO with garlic but I never
thought to add breadcrumbs and parmesan. That sounds good....like "the
topping on the cake."

G.

notbob wrote:
> I'm on a low carb diet. Jes GOTTA lose some weight. Getting sick of
> the all meat silliness, so exploring veggies options. I discovered
> sautéed spinach, last night. Some OO, fresh garlic, red pepper
> flakes, sauté fresh spinach to partially limp, add T water, continue
> till water gone, add squeeze of lemon juice and S&P. OMG! This so
> good, I wanted 2 more helpings.
>
> So, I'm hooked on this dish. Can anyone suggest other leafy greens
> this might work on. I love collards, but they're pretty tough.
> Howzabout chard? Any other suggestions? Thnx.
>
> nb

What's "T water?" We love sauteed spinach here, pretty much make it as
you did.

At the Whole Foods near us, they sometimes sell something they call
"sautee greens" and it's a mix. They don't always have it but we've
eaten it and it tasted good - you could look for this yourself or I'll
report on the ingredients (it's just mixed greens - don't remember which
greens, though) next time I see it.

-S-

On 2013-05-06, Steve Freides > wrote:
>
> What's "T water?"

T = tblsp
t = teasp

pretty common in cook books.

nb

On 5/5/2013 6:45 PM, Dave Smith wrote:
> On 05/05/2013 1:57 PM, notbob wrote:
>> I'm on a low carb diet. Jes GOTTA lose some weight. Getting sick of
>> the all meat silliness, so exploring veggies options. I discovered
>> sautéed spinach, last night. Some OO, fresh garlic, red pepper
>> flakes, sauté fresh spinach to partially limp, add T water, continue
>> till water gone, add squeeze of lemon juice and S&P. OMG! This so
>> good, I wanted 2 more helpings.
>
> My wife low carbs and when she was worked she used to occasionally have
> lunch in a place that served deep fried spinach. She said it was delicious.
>
I wasn't low-carbing (never have) but I can attest to deep fried spinach
being delicious!

For sauteed, in a skillet, I lightly brown slivered garlic in a little
olive oil, just until fragrant. Then (carefully!) add washed spinach
leaves. They'll have enough moisture without adding extra liquid. Let
cook down until the spinach is wilted. At this point, season with salt
& pepper. I sometimes grate Parmesan over it.

Jill

On 5/6/2013 12:40 PM, Steve Freides wrote:
> notbob wrote:
>> I'm on a low carb diet. Jes GOTTA lose some weight. Getting sick of
>> the all meat silliness, so exploring veggies options. I discovered
>> sautéed spinach, last night. Some OO, fresh garlic, red pepper
>> flakes, sauté fresh spinach to partially limp, add T water
(snip)
>>
>> nb
>
> What's "T water?" We love sauteed spinach here, pretty much make it as
> you did.
>
(snip)

"T water" is apparently an abbreviation for Tablespoon of water. I have
no idea why notbob started typing like he's texting or tweeting.

Jill

On 5/6/2013 2:00 PM, jmcquown wrote:
> On 5/6/2013 12:40 PM, Steve Freides wrote:
>> notbob wrote:
>>> I'm on a low carb diet. Jes GOTTA lose some weight. Getting sick of
>>> the all meat silliness, so exploring veggies options. I discovered
>>> sautéed spinach, last night. Some OO, fresh garlic, red pepper
>>> flakes, sauté fresh spinach to partially limp, add T water
> (snip)
>>>
>>> nb
>>
>> What's "T water?" We love sauteed spinach here, pretty much make it as
>> you did.
>>
> (snip)
>
> "T water" is apparently an abbreviation for Tablespoon of water. I have
> no idea why notbob started typing like he's texting or tweeting.
>
> Jill

"T" for tablespoon and "t" for teaspoon have been used for a while. I
use them myself when I make notes from recipes in magazines and I am not
in a place where I can use a Xerox. I suppose the childish terminology
"Big T" and "Little t" makes it logical.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 2013-05-06, jmcquown > wrote:

> "T water" is apparently an abbreviation for Tablespoon of water. I have
> no idea why notbob started typing like he's texting or tweeting.

Think IRCing, which was around long before the other two. No worse
than rfc regulars and their "prolly" and "sammies".

nb

On 2013-05-06, James Silverton > wrote:


> in a place where I can use a Xerox. I suppose the childish terminology
> "Big T" and "Little t" makes it logical.

I suppose they are childish, considering I've seen those abbreviations
used in recipes ever since I was a child, at least half a century ago!

nb

notbob wrote:
> On 2013-05-06, James Silverton > wrote:
>
>
>> in a place where I can use a Xerox. I suppose the childish terminology
>> "Big T" and "Little t" makes it logical.
>
> I suppose they are childish, considering I've seen those abbreviations
> used in recipes ever since I was a child, at least half a century ago!
>
> nb

I use T and t -- they're harder to confuse if you write your little t
with the curve at the bottom

less is more

On 2013-05-06, tert in seattle > wrote:

> I use T and t -- they're harder to confuse if you write your little t
> with the curve at the bottom

It's microsloth. They got us all using sans serif fonts.

On 5 May 2013 17:57:38 GMT, notbob > wrote:

> I'm on a low carb diet. Jes GOTTA lose some weight. Getting sick of
> the all meat silliness, so exploring veggies options. I discovered
> sautéed spinach, last night. Some OO, fresh garlic, red pepper
> flakes, sauté fresh spinach to partially limp, add T water, continue
> till water gone, add squeeze of lemon juice and S&P. OMG! This so
> good, I wanted 2 more helpings.
>
> So, I'm hooked on this dish. Can anyone suggest other leafy greens
> this might work on. I love collards, but they're pretty tough.
> Howzabout chard? Any other suggestions? Thnx.
>
Chard leaves would work, not the stem though... that needs a bit more
time in the pan. Seems to me collards would need more time than a
quick saute, even the young leaves. When sautéing spinach, I wash it
and only use the water that's still clinging to the leaf - I've found
there's no need to add more water. I start the process off by quickly
sautéing some thin slices of fresh garlic before adding the spinach.
It's my nod to restaurant style food (plus I like garlic with
spinach).


--
Food is an important part of a balanced diet.

On 6 May 2013 22:38:55 GMT, notbob > wrote:

> On 2013-05-06, tert in seattle > wrote:
>
> > I use T and t -- they're harder to confuse if you write your little t
> > with the curve at the bottom
>
> It's microsloth. They got us all using sans serif fonts.

My favorite is Century Gothic. I prefer any font where the lower case
A looks like a block letter a, not a g standing on its head.

--
Food is an important part of a balanced diet.

On 5/6/2013 6:00 PM, notbob wrote:
> On 2013-05-06, jmcquown > wrote:
>
>> "T water" is apparently an abbreviation for Tablespoon of water. I have
>> no idea why notbob started typing like he's texting or tweeting.
>
> Think IRCing, which was around long before the other two. No worse
> than rfc regulars and their "prolly" and "sammies".
>
> nb
>
And "restos".

Jill

On 2013-05-07, jmcquown > wrote:

> And "restos".

I might be guilty of that one. (snork)

nb

notbob wrote:
>jmcquown wrote:
>
>> And "restos".
>
>I might be guilty of that one. (snork)

Urban Dictionary:
:resto
:
:short lingo for restaurant
:
ude, let's go the resto across the street for dinner. They have smoking waitresses.

On 5/7/2013 11:39 AM, Brooklyn1 wrote:
> notbob wrote:
>> jmcquown wrote:
>>
>>> And "restos".
>>
>> I might be guilty of that one. (snork)
>
> Urban Dictionary:
> :resto
> :
> :short lingo for restaurant
> :
> ude, let's go the resto across the street for dinner. They have smoking waitresses.
>
I doubt the waitresses are allowed to smoke. <rim shot>

Jill