Food Talk And Fabulous Finds - Article: 5 Overrated & Underrated Foods




Meg
05-28-2010, 08:14 PM
Check out this article from the CSPI Nutrition Action newsletter:


5 Overrated & Underrated Foods (http://www.cspinet.org/nah/articles/overratedfoods.html)

But before you look, can you guess what might be on the underrated and overrated lists? I got the first one on the overrated list right!


midwife
05-28-2010, 08:44 PM
Haha! I guessed #1 right just cause I know how you feel about it!! Too funny!

hhichick
05-28-2010, 08:49 PM
We belong to a CSA and I made crispy kale for the first time a few weeks ago. (I'm a big greens eater but never thought of kale as anything other than a salad bar garnish.) LOVE it and highly recommend it. Crunchy and tangy and packed with nutrition!


Meg
05-28-2010, 08:50 PM
:lol3:

Granola is a black hole of calories. I can never get over how calorie dense it is. And I love it! But I don't eat it.

How did you fix the kale? it sounds delicious!

ennay
05-28-2010, 11:55 PM
I have heard awesome things about crispy kale never had any in my CSA basket so never tried it.

hhichick
05-29-2010, 12:00 AM
It's really great. I just put up this week's basket and discovered we have more kale! Yeah!! Kale chips tomorrow night! :)

Krispy Kale recipes:

http://steamykitchen.com/6926-crispy-kale-recipe.html

http://kidscooking.about.com/od/sidedishes/r/crispykale.htm

Mine normally don't turn out as pretty as the chips in these links - I am going to try to get the leaves dryer before tomorrow night's effort. I usually cook them on foil, because mine tend to stick (I imagine because I tend to skimp on the olive oil) and that way you can peel them off if they do.

Karen925
05-31-2010, 07:54 PM
I have Swiss Chard in the garden. Do you thnk it would work too?

saef
05-31-2010, 07:58 PM
I think Swiss Chard is a bit too limp, like spinach. I believe the kale likely stands up under the assault of roasting-level heat because it's a pretty tough, stiff vegetable, with a whole network of veins going through the leaves & those starched-up Elizabethan ruffs on the ends. The structure is just a lot stronger & so it doesn't wilt & curl in on itself.

[Have a tray in the oven right now. And also one of green beans.]

hhichick
05-31-2010, 08:00 PM
I agree with saef. We had Swiss chard last week - and it's more like spinach, a lot like beet greens. Not really as "stiff" as kale. (It is great just stir fried, though!)

Karen925
05-31-2010, 08:00 PM
Gratis

hhichick
05-31-2010, 08:02 PM
Seriously . . . beet greens, sauteed with just a smidge of butter and salt and pepper is one of my favorite things. I did this with the Swiss chard and couldn't tell the difference.