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Beemer

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Greens [May. 4th, 2011|10:47 pm]
Beemer
Monday I made mustard greens with dinner.

They were terrible, so I was glad I had a backup vegetable.

I nibbled one when they were still raw, and it was interestingly pungent. So I tried the "quick-steam" method, which supposedly preserves the assertive taste.

After the recommended cooking time, they were still very fibrous and they tasted like... leaves. But really bitter.

So I said, well, they're not going to get less palatable, so I switched over to slow braise. Added some water and quite a bit of beef bouillon and cooked 'em for another half-hour while we ate dinner, then reduced the liquid down to almost nothing. Sprinkled on some sesame seed oil, and a little bit of lime juice, and when it cooled down to room temperature, it was actually something I would eat voluntarily. Still somewhat bitter, but not in a bad way.

Took them as part of my lunch yesterday, and they were fairly tasty, but I don't think they really agreed with my digestive system.

Given all that, and that they were a fair amount of work to prep for a very simple recipe and that all the recipes I've seen for greens included lots of caramelized onion or bacon or other things that are yummy on their own, I'm thinking that I may have to put them in the "not actually food" category...
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Comments:
[User Picture]From: bitterlawngnome
2011-05-05 10:59 am (UTC)
mustard greens don't taste extremely bitter to most people, so you might have just got a bad batch - or you might just be one of those people who are hypersensitive to bitter - can you eat things like frisee? bitter melon?
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[User Picture]From: casecob
2011-05-05 03:58 pm (UTC)

iawtc

All of it.

Though, it is always possible that it's the vegetable itself (though less likely).

The most common perception issue of which I am aware is cilantro/soap which appears to have a heritable aspect.
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[User Picture]From: bitterlawngnome
2011-05-05 04:23 pm (UTC)

Re: iawtc

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[User Picture]From: casecob
2011-05-05 04:28 pm (UTC)

Re: iawtc

oy vey.
23 and me, huh?

They're good - but I don't want to be snp-chipped, I'm in the field but would rather sequence myself... it'll be cheaper soon enough?
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[User Picture]From: bitterlawngnome
2011-05-05 04:30 pm (UTC)

Re: iawtc

wtf do I know LOL

I admit to being fascinated by the topic but haven't got the disposable to have myself "done" ... roll on cheap sequencing tech.
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[User Picture]From: dr_tectonic
2011-05-05 04:07 pm (UTC)
I can; I'm actually the only one in the house who ate the bitter melon dish that Greg tried making once.

On the other hand, they also weren't bitter until I cooked them. So maybe that cooking method just isn't a good match?
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[User Picture]From: bitterlawngnome
2011-05-05 04:21 pm (UTC)
I think it might just have been a bad batch then, steaming is a normal way to cook these - or this
http://simplyrecipes.com/recipes/mustard_greens/
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[User Picture]From: zalena
2011-05-05 11:22 am (UTC)
I love mustard greens, but I usually eat them uncooked, pulling off the super-fibrous bits and sometimes mixed with other greens.

One of my favorite spring meals is some kind of green topped with a fried egg and splashed with a little soy sauce, sesame oil, and mirin.
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[User Picture]From: nitasee
2011-05-05 04:51 pm (UTC)
I can't stand mustard greens myself, so I'm not much help.

On the other hand, I did make a really good dish with bitter melon once. It was at least a year ago, but the result was tasty.
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[User Picture]From: goobermunch
2011-05-05 07:23 pm (UTC)
They sound like edible utensils to me.

--G
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[User Picture]From: snowninja7
2011-05-07 12:51 am (UTC)
Steamed greens are nasty. I've never understood why people do that to greens. It's criminal.

What you really want to do is boil them in meat stock until the leaves are soft and positively melty, then serve with some grated parmesan and/or a sprinkle of your favorite vinegar. Sounds like you hit on the salt + acid bit with your dressing, at least.

Points:
1) gelatin in the stock is key to getting deliciously melty greens. Your bouillon will give you salt and meat flavor, but no gelatin. I suppose you could spike it, but just suck it up and make meat stock. That's why you've got a freezer.
2) Discard the cooking liquid, as it's got concentrated bitter compounds floating about. You can use the same stock for multiple batches of greens over several days, though.
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