• Brassicas (cruciferous vegetables)
• Collard greens, kale, cabbage, mustard
• Broccoli, cauliflower, Brussels sprouts
• ...
Cooking Greens cont’d
Remove stems (may be used in other ways)
• Usually cut into small pieces
• Season carefully as they ...
Acid & Alkali Reactions
• Turns greens to brown
• Toughens texture
• Brightens reds, whites & oranges
Alkali’s effect on f...
• Kale chips – dried in the oven
• Massaged kale – served raw after
bruising with light vinaigrette
• Braised
• Baby green...
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Cooking greens review

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Cooking greens review

  1. 1. • Brassicas (cruciferous vegetables) • Collard greens, kale, cabbage, mustard • Broccoli, cauliflower, Brussels sprouts • Turnips, rutabaga, kohlrabi • Other cooking greens • Spinach, watercress • Swiss chard, beet greens Chef Michael Scott Lead Chef Instructor AESCA Boulder Cooking Greens
  2. 2. Cooking Greens cont’d Remove stems (may be used in other ways) • Usually cut into small pieces • Season carefully as they usually wilt/shrink • Cook & serve in small amount of liquid to retain nutrients • Pick up flavors well (bacon) • A little acid at the end of cooking • Do not cover when cooking Chef Michael Scott Lead Chef Instructor AESCA Boulder • Blanch/ shock • Cooking from raw
  3. 3. Acid & Alkali Reactions • Turns greens to brown • Toughens texture • Brightens reds, whites & oranges Alkali’s effect on food during cooking • Brightens greens • Turns whites yellow • Turns reds to blue • Turns texture mushy Chef Michael Scott Lead Chef Instructor AESCA Boulder Acid’s effect on food during cooking
  4. 4. • Kale chips – dried in the oven • Massaged kale – served raw after bruising with light vinaigrette • Braised • Baby greens mixed with salad greens • Roasted whole •Stuffed Chef Michael Scott Lead Chef Instructor AESCA Boulder Other Preparations for Greens
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