Ask the A2K cooks!

.... How about silverbeet (Swiss chard), which I have growing in my garden , or a combination of silverbeet & rocket?
Would that work, do you think?

Have you thought about lawn clippings? Or seaweed? Or the pine needles that have fallen off the Xmas tree?

Indeed I have, Mr S. And I have found them wanting.

They are both 'natural' and a source of roughage. And if you have ever eaten kale, all are probably preferrable.

The problem for me, in finding a substitute for Kale, is that I have never eaten it! So I have no idea at all of what it tastes like. Though I understand it is very good for you. (Not you in particular, Mr S.)

Ah, the disconnect twixt the 'imagined' (Kale is good for you) and the 'experienced' (get this crap off my plate and into the worm-farm! It's great for worms, so I've heard!).

I might disagree with you completely, Stilly, if I could actually get a taste of the stuff. I'm actually very fond of all sorts of greens - Italian, Asian, as well as the usuals: silverbeet, spinach, rocket, etc ...

It's delicious when steamed. I could eat pounds of it. I hope you find some.

Dame Marcella suggests adding butter, or "mashing in" my favorite, gorgonzola. Man is that good. With the bolognese sauce layered with bachemel. zOMG.

Worms don't have the vote - yet.

No luck, Mame. I'm going to have to find a substitute.
Bugger.

Absolutely. Baked taters freeze quite well - with and without stuffing. Somewhere there's a marvellous recipe (ha! recipe) for twice-baked potatoes.

Also, one of my favourite chain resto foods - baked potato soup. Yum.

nononononono
don't let anyone tell that stuff is edible
<shudder>
hamburger will try. he likes it.
<shudder>
[horrible childhood memory]

Hi, BillyH, welcome to A2K!

I've never mushed in some gorgonzola, that sounds like a plan. I think I've read Marcella's layered polenta with bolognese and bechamel recipe, but I've only done her lasagne..

This site should help you out with substitutions for kale:

http://www.foodsubs.com/Greenckg.html

So this is what it looks like!

Thanks Ms Butterfly. Much appreciative!

I see that silverbeet (Swiss chard) or spinach would be resonable substitutes.

Btw, that's I terrific site (see B's link above). I've added it to my favourites for further reference.

hi , msolga !
we used to eat kale in the late fall - it's best after "a touch of frost " .
i find it a "little hard" on my digestive system these days <GRIN> .

you may be able to find it canned in delis . usually comes from holland under the name of "boerenkool" (german : bauern kohl , english ; farmers' cabbage ) .



it's a lot of work to prepare it from scratch . it needs a lot of washing to get the fine sand and grit out - you wouldn't enjoy suddenly chewing a bit of sand - quite a unique experience .

best cooked with smoked sausages and smoked pork hocks .
ebeth prefers "red cabbage" with smoked sausages - and so do i now !

red cabbage - imported from germany - ready for cooking - just add apples and PLENTY of smoked sausage !


ENJOY !
hbg

It is one of my favorite references too.

I like kale... maybe I'm missing a synapse again.

I like to mix it with spinach and mustard greens and then cook it all in a ham broth with a splash of vinegar and a load of chopped garlic.