• kale and egg white

    From JIM WELLER@1:123/140 to MICHAEL LOO on Sunday, September 29, 2019 23:48:00

    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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