I heard about the coring the brussel sprouts if one is afraid to eat them because of the 'bitter' after taste. So I tried it, and sure enough, I love them. Because of the 'bitter' taste that I didn't care for, I have not eaten brussel sprouts for years. Now, it's back in my menu. Ingredients: Brussel Sprouts are cored, rinsed. Placed in a bowl with a dab of butter, and some heavy cream. Microwave them with a microwaveable splatter cover. Add kosher salt and ground pepper to taste.
Many preparation methods for Kale require cooking/braising the green to death. Without knowing about it, I have been stir-frying them Chinese styles. They taste really great. Ingredients: butter + olive oil for stir-frying. 2 crushed garlic cloves. One bunch Kale, washed and cut into 3 to 4 inch sizes. Add kosher salt and ground pepper to taste. Serve with nice bowl of rice.
Add butter+Olive oil into wok. Add garlic cloves - 15 seconds, then, add Kale.
The color of the Kale with change from bright green to wilted dark green.
Delicious.
Many preparation methods for Kale require cooking/braising the green to death. Without knowing about it, I have been stir-frying them Chinese styles. They taste really great. Ingredients: butter + olive oil for stir-frying. 2 crushed garlic cloves. One bunch Kale, washed and cut into 3 to 4 inch sizes. Add kosher salt and ground pepper to taste. Serve with nice bowl of rice.
Add butter+Olive oil into wok. Add garlic cloves - 15 seconds, then, add Kale.
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