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March 28, 2005

Flavor tips

Bitter greens (collards, kale, chard, dandelion), which I love, often call for acid, whether lemon or vinegar (I use organic unpasteurized apple cider vinegar), so today I made kale--thinly sliced, quickly sauteed in a tad of olive oil--with sliced kumquats, organic of course. Vivid! Will try another version, this time with sliced blood oranges on the side, wrinkled black olives (nice and leathery, a bit like licorice), and thinly sliced red onion, composed on the platter, not all mixed together.

Will mix hot brown rice, with fresh dill, scallions, lemon juice, and shredded lemon zest.

Posted by BKG at March 28, 2005 01:42 PM


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