Quoting Michael Loo to All <=-
flight [...] into San Diego
Breakfast was the kale and egg white abomination
Somebody thought a kale and egg white omelette was a good idea?
For breakfast?
Omelettes are made with whole eggs. Full stop.
And kale is such an over hyped vegetable. Roslind grew a small batch
this year, as much as a 2 foot in diameter planter can hold. It was
some special extra tender variety that a niece spoke highly off. I
will admit it's not bad tasting if harvested small and young, but
it's just another leafy Brassica and not nearly as nice as spinach
or beet leaves.
I harvested the last of it a week ago the night before our first
frost and sauteed it with finely diced onion and potato in olive oil
seasoned with garlic, red chile flakes, salt and pepper. And it was
pretty good. I added wiener coins, chicken broth, diced tomatoes and
fava beans to the leftovers for soup the next night. And that too
was certainly edible. But kale doesn't deserve to cost more than
spinach, chard or beet greens and twice as much as choy sum and gai
lan.
African samp is cracked hominy but coarser than American grits.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cape Verdean Munchupa
Categories: Pork, Sausage, Beans, Portuguese, African
Yield: 12 Servings
8 oz Dry kidney beans
8 oz Dry lima beans
8 oz Samp (cracked dry corn)
3 lb Pork neck bones
3 lg Onions; chopped
2 tb Oil
2 pk Furtado's chourico (spicy
-Portuguese sausage)
Salt; pepper to taste
1/4 c Vinegar or to taste
3 pk Chopped frozen kale
Cover dry beans and corn generously with cool water and let soak at
room temperature overnight.
Drain, then cover with water in large kettle. Bring to boil. Add pork
bones. Meanwhile, saute onions and sliced chourico in the oil; add to
kettle. Simmer uncovered until beans are tender, about 2 hours, adding
water if needed. Add kale and heat through. The liquid should cook
down until it's soupy, almost like chili or a stew. Season to taste
with salt, pepper and vinegar. Makes a big kettle full.
The Providence Rhode Island Journal-Bulletin, February 14, 1996
From: Linda Place
MMMMM
Cheers
Jim
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