Boiling greens
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How does this work? If you boil kale for a long time, do ALL the minerals and vitamins flow into the water, or do the solid leaves still retain a lot of nutrients? Does anyone here know?
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@Milk-Destroyer A good amount will still be in the leaves. I would chop the greans up finely, blend them or mash them into a paste and put the paste and it's juice into the water.
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@Milk-Destroyer ur first mistake is eating kale
MILF
man I love fasting -
@alfredoolivas said in Boiling greens:
@Milk-Destroyer A good amount will still be in the leaves. I would chop the greans up finely, blend them or mash them into a paste and put the paste and it's juice into the water.
Great idea, chop/blend finely first before boiling.
As for boiling, i wouldn't do it for too long to preserve more of the heat sensitive vitamins. Then i would do a rapid cool down afterward.
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@hwisdom I always thought I would hate it, but it's actually a surprisingly nice compliment to a meaty dish.
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@Milk-Destroyer yea its like smth w bitter greens in general stimulating digestion + bile flow as well as lymphatic drainage I think, goes well w anything that has fat, e.g arugula works well in (italian) pizza
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@Milk-Destroyer If you want to eat the kale leaf, maybe microwave it and then drizle it in oil and oven it? I think thats the best way to preserve the nutrients.
