What is your favourite cooked green vegetable?

What is your favourite cooked green vegetable?

  • Asparagus

    Votes: 6 54.5%

  • Broccoli

    Votes: 1 9.1%

  • Brussels Sprouts

    Votes: 6 54.5%

  • Cabbage

    Votes: 3 27.3%

  • Courgettes (Zucchini)

    Votes: 0 0.0%

  • Kale

    Votes: 0 0.0%

  • Leeks

    Votes: 1 9.1%

  • Okra

    Votes: 2 18.2%

  • Peas

    Votes: 2 18.2%

  • Spinach

    Votes: 4 36.4%
  • Total voters
    11
Collard greens? No mustard greens? My problem with both of those is that my grandmother cooked them, and cooked them, and about 10 hours later they were a vile mush. Okay maybe it wasn't 10 hours. But still they were WAYYYY overcooked. I do like some greens and cornbread from time to time, but puhlease!
 
Morning Glory said:
Not the ones I get... I cut about an inch or so off the stem, that's all and peel the stem at the base (that's mainly for appearance). These were perfectly tender. I find the microwave cooks asparagus to perfection (3 mins).

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Lovely.

Maybe it's a subtle nuance of flavor that I prefer? Perhaps the young pencil thin ones are slightly sweeter? Or maybe it's all in my head. Dunno.
 
JASOH1 said:
Collard greens? No mustard greens? My problem with both of those is that my grandmother cooked them, and cooked them, and about 10 hours later they were a vile mush. Okay maybe it wasn't 10 hours. But still they were WAYYYY overcooked. I do like some greens and cornbread from time to time, but puhlease!
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Lol, my mum used to "boil the guts" out of veges as well. I hated veges as a kid.

Russ
 
My mother, OTOH, barely cooked things. I mean she was really busy with work, and I was fine with fresh veggies not being cooked all the way for the most part. However, there were quite a bit of canned items. Yuk.

I love fresh seared Brussels sprouts with bacon and onion, yum! I never had that growing up1
 
JASOH1 said:
Lovely.

Maybe it's a subtle nuance of flavor that I prefer? Perhaps the young pencil thin ones are slightly sweeter? Or maybe it's all in my head. Dunno.
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More likely to do with how fresh they are. You can buy asparagus all year round in the UK but the best is when its home grown in the asparagus season (now!) and hasn't traveled air miles. The rest is imported.
 
JASOH1 said:
Collard greens? No mustard greens? My problem with both of those is that my grandmother cooked them, and cooked them, and about 10 hours later they were a vile mush. Okay maybe it wasn't 10 hours. But still they were WAYYYY overcooked. I do like some greens and cornbread from time to time, but puhlease!
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Can't really find mustard greens here. The way we cook them, they aren't mush.
 
Morning Glory said:
More likely to do with how fresh they are. You can buy asparagus all year round in the UK but the best is when its home grown in the asparagus season (now!) and hasn't traveled air miles. The rest is imported.
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I notice you peeled your thick asparagus, as a lot of people do. Yours may have been relatively tender, but I find that thick asparagus usually has a tough skin. I do have to cut or break of the bottom of the skinny asparagus -- seems universal no matter the size. But, I never peel them. I can eat them raw, and they are tender.

We can get asparagus pretty much all year. Thank you, California!

CD
 
Asparagus, Okra, Spinach. I wanted to add Leeks but I had to pick three.

Add in Artichokes, Collards, Swiss Chard.

Asparagus: I like the thin ones.
Okra: Pan fried NO breading. Or in an Indian curry. Or, pickled.
Spinach: Useful in so many ways! Best just lightly wilted for omelets or poached eggs Florentine, but in something like spanakopita or lasagna, the frozen is awesome.

My least favorite on your list is Zucchini/Courgettes, but they can be cooked into foods in moderation and still taste great. I have also made good dehydrated zucchini chips.
 
Mountain Cat said:
My least favorite on your list is Zucchini/Courgettes, but they can be cooked into foods in moderation and still taste great. I have also made good dehydrated zucchini chips.
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Me too - and interestingly no-one has voted for them. There is one way I like courgettes - baked until the skin blackens and then made into a smoky (and very low cal) dip. I think I posted the recipe somewhere.
 
Morning Glory said:
Not sure I agree - but maybe the frozen spinach you get is better than here. I don't mind it but as fresh is easily available in supermarkets I generally use that.
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Yes, I really do MUCH prefer to use fresh spinach in those other applications, but since I'm not going to outright supermarkets for some reason right now - I will deal with the frozen.

But on the other hand ... I am growing some of my own in my veggie garden! Getting closer in size!
 
CraigC said:
Can't really find mustard greens here. The way we cook them, they aren't mush.
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Mustard greens are great... I used to grow them in Connecticut. They'd essentially take over the bed each year. I may find a place for them up here next year. However I consider them a salad, not a cooking green. (Okay, some ended up in stir fries, not being added until the last minutes.)
 
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