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Thread: Cooking Leafy Greens (Lettuce)

  1. #1
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    Apr 2010
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    Calgary
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    Cooking Leafy Greens (Lettuce)

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    Just wondering what your guys/gals take is on cooking (thinking steaming or a quick dip in boiling water) the leafy greens (lettuces) instead of eating them raw in a salad.

    I know if you cook them too long they'll lose a significant portion of their vitamins/minerals, but I'm talking just enough to make them limp.

    Is there any benefit to this or is it better to take them raw?

  2. #2
    Join Date
    May 2009
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    Knoxville, TN
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    I don't very often cook greens, save for spinach when I put it in my eggs. Made some kale chips the other day. Mostly I eat what I like raw.

  3. #3
    Join Date
    Feb 2010
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    Los Angeles
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    The nutrients inside will be significantly more bioavailable if you lightly cook them. It's a net gain.
    Give me liberty. Exploration of other options will be vigorously discouraged.

    Wondering something sciencey? Ask me in my Ask a Biochemist Thread

  4. #4
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    Feb 2010
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    Stabsville
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    But Molecular Grokologist, don't you want want to maximize the power of your biophotonic enzyme-regulating energy field?

    David Wolfe says that if you drink enough raw spinach juice you can shoot biophoton torpedos!

  5. #5
    Join Date
    Jan 2010
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    What about the 'strong' greens like collards and mustards? I really, really like collards, but CW has their simmering time on the far side of a half hour. Raw or blanched, they're a bit of an, um, acquired taste.

  6. #6
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    Jan 2010
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    I do, however, have a dog that begs for collards.

  7. #7
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    Feb 2010
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    Denver, Colorado
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    I'm not gonna cook you a lettuce!

  8. #8
    Join Date
    Apr 2010
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    Australia
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    Quote Originally Posted by Stabby View Post
    But Molecular Grokologist, don't you want want to maximize the power of your biophotonic enzyme-regulating energy field?

    David Wolfe says that if you drink enough raw spinach juice you can shoot biophoton torpedos!

    Did Mr Wolfe watch too much Popeye as a kid?

  9. #9
    Join Date
    Aug 2009
    Posts
    53
    For sturdy greens (collards, kale, mustard greens, chard, etc.) I put them in a pot with a bit of boiling water, cover, and give them 5 minutes - just until the green turns bright. Then it's either eat as is or proceed with my recipe. I'm getting great deals on greens these days, so right now my BAS is usually a hot meal of lightly steamed greens tossed with some diced veg, meat, and butter for dressing.

    Spinach I usually eat raw or just slightly wilted (try tossing your spinach with hot bacon fat and a splash of red wine vinegar)

    Lettuces and tender greens I don't cook, but that's a texture thing for me.

    Basically I follow the "color rule" - when the color looks brightest and best they're ready to eat (same way I cook broccoli). Drab, washed out color means I've overcooked them.

  10. #10
    Join Date
    Jan 2010
    Location
    Mississippi
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    haha i cook collards and mustards te southern way....all day in the pot...and i love them. i could not NOT IMAGINE the GI trouble i would encounter if i ate undercooked collards....oh my lol

    spnach and lettuce i us as beds for hot greasy meat so its usually kinda wilted when i eat it

    kale i usually make those chip things

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