n/t

But I find whole oranges to be inedible because that white stuff (pulp?) just stays there and eventually needs to be spit out, which rather ruins the pleasure of eating the orange.

Often times we carry childhood eating habits into adulthood.

But I chew and chew and chew and it's still a disgusting mess in my mouth that makes me gag if I try to swallow it. Yeah, I suppose I could spit it out, but the disgustingness of it is there the entire time I'm trying to eat the segment.

I don't eat that either.

Vinegar is the key to good tasting kale.

Ksle
water for braising,
Garlic
Salt and Pepper
cook it covered until soft.
add cooked white beans
Cook a bit more with lid off to absorb some of the juices.
Add vinegar.
I put crushed peppers in mine.

Recipe (easy): https://www.allrecipes.com/recipe/176957/baked-kale-chips/

I like to add Parmesan Cheese, onion powder, garlic and more and use a higher temperature (400F+) for a shorter time (12 minutes). Very Good, Keto, nutritious!

Then again, I'm not fond of cooked greens (turnip greens, collards, etc.) either.

I'll just eat things that taste like food.

I cook them with a lot of garlic, onion, crushed pepper, and Thyme, then red wine vinegar. They are great with Pita.

Thyme with greens is the missing ingredient.

She never understood why I hated turnip greens and collards. I loved everything she cooked excepted those damned greens. Well, I wasn't crazy about her bread-and-butter pickles but I could eat them.

Try Chard. They are more like Spinach than Collards or Kale. They also come in lovely colors.

It's kind of a regional upstate NY specialty, usually made w/ escarole, but you can substitute your favorite green in any recipe. They are delicious, and you can play w/ the recipe to suit your taste. The dish is kind of an elaborate variation of the traditional Italian greens and beans (made w/ cannellini beans, garlic, olive oil and a little bit of hot red pepper).

https://www.upstateramblings.com/utica-greens-recipe/

I will use great northern, cannelloni skins are tough.

I have Serrano peppers, Serranos it is. I will take some ideas from this recipe. Thyme and some sumac will be used.

I like to saute it in olive oil with anchovies. Sometimes I'll saute it in olive oil with onions or jalapenos or crushed red chilies. So good. Kale has been one of my favorite vegetables for a long time.

Anchovies, Capers, red wine is a favorite spaghetti sauce upgrade.

The anchovies add that something special.

Sumac could replace some of the vinegar in the greens.

Banana peels may be eaten as well and they are loaded with fiber and nutrients.

Personally I wouldn’t, but you can and many people do.

I figured out I had hated most vegetables during my early life because *nobody cooked them the way I liked*.

My parents would boil cabbage and I had to leave the house. It needs to be wedged with olive oil, melted butter, garlic, and lemon and roasted in the oven and it's delightful.

I hated bell peppers due to the texture when cooked - slimy with a skin. Lightly sauteed and crunchy or raw is how I like them, and the green ones are the most bitter. I can eat a raw baby red or yellow or orange pepper no problem.

... Is where the bioflavinoids are.

it's too hard on my knobby fingers trying to peel it any other way

Last edited Tue Oct 1, 2019, 06:04 PM - Edit history (2)

I like to section the orange with the skin on.

When you handle the orange section with the skin on each piece has a "wrapper." As often, an orange is a favorite snack item and your hand may not be washed the wrapper comes in handy.

You may peel off the skin by pinching between fingers and placing the pulpy part in your mouth as you pull the peel off.

Less waste: notice how the method above lops off perfectly good ends!?

Years of using different methods and I find my method is best for me.

I will try this tomorrow.