Post by Pam MoorePost by MartinOn Sun, 03 Oct 2004 15:06:24 GMT, Pam Moore
Post by Pam MooreDoes anybody grow this stuff? I heard that it is good for my eyes
(contains lutein) and I have a few healthy looking plants.
See http://www.jr2.ox.ac.uk/bandolier/band123/b123-2.html
Thanks Martin
That's a very interesting site. I thought I had read all there was to
read about mD and lutein but this one is good.
However unless I can find out how to make cavolo nero palatable I
shall have to continue taking the expensive supplements and eaating
marigold flowers!
Hmm.. I'd treat it as a hard to cook cabbage/chard.
Read ahead since I write recipes as they happen and don't do a list of
ingredients.
Give it 15 minutes boiling and then leave it in the pan to cool.
Meanwhile chop up an onion and let it moisten in an ounce or two of
butter.
<skip the next lines if you can cook and make a small roux>
In a fresh pan melt some butter (an ounce should work) and once bubbling
add a couple of table spoons of flour. You may not get to the full
second tablespoon since it'll turn into a solid mass.
very slowly add a pint of milk and stir constanltly (yes we're making a
basic white sauce here). Once you think the white sauce is too thin add
another 1/4 pint of milk
Turn the heat down so it soesn't thicken too fast.
<end skip>
Add the onion and kale and put it on a slow simmer. Add Oregano and
rosemary (fresh needs a bit more than dried).
Cook a portion of pasta and add that into the pot that is still
simmering away gently- bring up the heat a little if it still needs
thickening.
Add salt and pepper to your taste.
The kale should be nicely integrated into the the dish and should bring
out lots of flavour.
Personally I'd put ham into the mix somewhare int the earl stages and
seriously consider 2oz of Cheddar in the white sauce. That's for you to
play with though
Warwick