Posts Tagged ‘Savoy cabbage’

28 Nov

Green Slaw, and notes on salt-curing greens

Posted by wooddogs3 in Cook's treat, cooking, edible landscaping, farmers market, front yard gardening, greens, home food production, Ketogenic diet, Nose-to-tail vegetables, salads, Uncategorized, urban homesteading, vegetable gardening. Tagged: , , , , , .

Right now my garden is full of savoy cabbage and collards, the cold-hardiest greens around, and I’m trying to eat them in as many forms as possible. There are no greens more nutritious, and after a few hard frosts the texture is excellent. One way I really love to eat them is salt-wilted or salt-cured, which makes them more tender and gives them a velvety texture. The slaw shown above was designed to go with Mexican flavors and makes use of cilantro stems, which are often wasted but shouldn’t be. They have pure cilantro flavor and, unlike the leaves, will stand up to marinating or cooking.

For two people, I used one giant outer leaf of savoy cabbage and cut the midrib out. I then rolled the leaf halves up and cut them into thin strips less that 1/4” wide. Half a red onion was cut into very thin slices. The cabbage and onion strips were put in a bowl and salted generously. I didn’t measure the salt, but the idea is to use somewhat more than you might sprinkle on at the table, not to drench them with salt. Half a teaspoon for this small salad would probably do it.  Then- this step is important- I massaged the salt in with my fingertips for about a minute. The bowl was then put aside for half an hour. Meanwhile, I chopped a small clove of garlic finely and cut a handful of cilantro stems in fine cross section, as well as getting the chicken breasts and sauce ready. While the chicken breast was cooking, I squeezed out the greens to get rid of excess liquid. Then I tossed in the cilantro stems and garlic, squeezed the juice of half a lime over the leaves, tossed with couple of tablespoons of good olive oil, and finished with a few grinds of black pepper and a generous sprinkle of ground toasted cumin. The most important final step is to taste and consider the seasoning before serving. It may need additional salt, since much was lost when the liquid was squeezed out. And after considering the flavor balance, I ended up tossing in a light sprinkle of stevia, probably equivalent to about half a teaspoon of sugar.

This basic technique can be taken in many other directions. For a more Chinese take, leave out the cumin, use rice vinegar instead of lime juice, and add some grated ginger with the garlic and finish with a final drizzle of roasted sesame oil.  A sweeter take that can accompany Korean food or barbecue with equal facility can be achieved by tossing the wilted veggies, garlic, and cilantro stems with quasi-Korean sauce.  (Incidentally, when making that sauce, remember that oligofructose is not an essential ingredient and, if you aren’t low-carb, you can just use a smaller amount of sugar.) If pursuing an Asian flavor, use a neutral oil like macadamia oil rather than olive oil.  Rather than cilantro stems, you can use finely chopped parsley stems or a handful of finely sliced celery. You might want to salt-wilt the celery with the cabbage and onions if you use it, to make the texture blend in more harmoniously. You can dress the wilted veggies with wine vinegar or tarragon vinegar, add some finely chopped fresh thyme, and finish with a very good olive oil to have the slaw accompany more traditional western flavors. Parsley stems, lemon juice, oregano, and a final sprinkle of feta on top makes it more Greek, which is where I learned the salt-wilting technique in the first place. You can of course use part of a cabbage head rather than outer leaves, and red cabbage turns a lovely scarlet when salt-wilted and dressed with something acidic.  The point is that salt-wilting is a way to make thick cabbagey leafy greens more tender and chewable so that they can readily be eaten raw, and then you can take the flavor in any direction you want.  If you absolutely don’t have time for the salt-wilting step, you could try just massaging the finely sliced veggies with your fingers for an extra couple of minutes, and depending on your greens, this may soften the texture enough to make them very tasty, although the plush texture achieved by salt-curing won’t be there.  And if you don’t want to serve it as part of your meal, a small portion from half a large leaf or  so made in the kitchen while you do other things is a great cook’s treat  to eat while you work and prevent overeating later on.

I never tire of harping on the fact that leafy greens form the basis of the Cretan diet, the diet that nourished some of the healthiest and longest- lived people in the world. Also, they are full of soluble and insoluble fiber and very filling, so you have half the chicken breast left over to eat the next day, providing economies of time and money in addition to the health benefits.There is a meme going around that says

“How do you reset your body back to its factory settings?

It’s kale, isn’t it?

Please don’t say it’s kale”

Substitute “leafy greens” for “kale” and this becomes fairly accurate, and can be made delicious. If you grow your own greens, it’s also dirt-cheap. So there just isn’t a downside.

 

6 Nov

Fall and Winter Leaves I: Savoy Cabbage

Posted by wooddogs3 in cooking, edible landscaping, front yard gardening, greens, home food production, Ketogenic diet, Uncategorized, urban homesteading, vegetable gardening. Tagged: , , .

By late fall my freezers are always stuffed full, and I’ve done enough gardening for a while and am ready to sit by the stove in the evening, studying seed and nursery catalogs. But there’s always some late-season surprise in the garden to keep me interested. This year, it’s cabbage.  In late August I had a little empty space in a bed with rich soil, and a few savoy cabbage seeds that I hadn’t  remembered to  plant earlier, so I threw them in.  Most of them never germinated, because in desert country in August it’s pretty hard to keep a seedbed moist enough to start anything.  But two little seedlings did get going, and struggled through the heat and the competition, and when  the nights got cold in October they began to grow rampantly. Now they are about 4’ across. They’re thriving through the first hard frosts, but probably won’t live long enough to head up, so I started eating the leaves. To my surprise, these are the mildest and best crucifers I ever ate, far better than non-savoy cabbage, with a crisp texture, no toughness except in the veins, and no “cabbagey” aftertaste when chewed raw. They’re sweeter and milder than collards, kale, Portuguese kale, regular cabbage, or any other cabbage family green that I’ve grown. I tear the two sides off the large central stem/vein, which goes to the goat. Roll up the leaf halves, cut them in 1/4” strips across the larger veins, and then use your clean hands to massage them briskly by handfuls, planning about one minute per large leaf to soften the texture. If planning to use them raw, massage a bit longer. This massaging trick is invaluable in dealing with the more substantial leafy greens. Generally half a large leaf is plenty for one person, although real greens-lovers might eat more. Greens are full of soluble fiber and very filling.

As for how to use them, try any of the following:

Slaw, either classic or spicy Asian with ginger, scallions, and rice vinegar

As the basis for a Kale Caesar salad

Stir-fried with garlic and ginger, or with black bean sauce

Cooked like collards with bacon fat and onion and garlic, with a handful of crumbled crisp bacon over the top.

In a simple soup with ham or sausage, chicken broth, and sautéed garlic

Sauteed with leeks and finished with cream

Or try using them cut to appropriate size as a far healthier version of lettuce wraps, or whatever else you can dream up.

Like all dark leafy greens they are alarmingly healthy and likely to make you outlive your finances, so better keep saving. They are also surprisingly luxuriant and attractive in the garden, until you start cutting at them.