Absolutely! Little tip: before you cook the kale but after you trim it massage the leaves with your fingers. This helps break things up and the kale will cook much more like a collard green or chard so the texture will be closer (to collards).
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Thank you!
I still have beet greens and red Russian kale left over from last week, today I got in a delivery of chard (will chard work for this, too?) and curly kale.
I’m trying to get ahead on planning to use these things as I still have food left over from last week!
…I think I’m going to start a CSA list in my journal.
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I think chard would work the best for this, but kale and beet greens will be ok too! With chard, I like to chop up the stem part (like it’s celery) and I toss that in first for a couple minutes, with the garlic and stuff. Then I’d add in the leaves, so it’s all tender at the end. But yeah, I use chard for greens cooked this style all the time. My preference order would be:
Chard
Collards
Kale
Beet Greens (only bc they can be quite bitter)
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Would it be abhorrent if I were to use all three types together?
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I won’t tell if you don’t 
haha. But no! I think it would be fine! I might toss in the kale first, and give it a minute or two head start though.
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Thanks! Would you cook for the two hours? Or how long do you usually cook yours for?
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Not sure if you like smoothies, but we throw kale into ours, some frozen chickpeas, frozen banana, and any other frozen or fresh fruit. I’m pretty sure it’s the banana that makes our random smoothies taste great. Edit: also water.
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I do like smoothies, but unfortunately I do not have a blender.
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TBH I don’t time mine but my gut says I don’t usually cook them that long (maybe an hour?), but I’m honestly not sure. That said, I think budgetbytes is probably one of the best tested and most consistent food bloggers out there, if she says 2 hours I’d give it a go! If you taste after an hour and think it’s perfect…you just won a free hour!
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Follow-up question: I had over a pound of greens (at least 3 lbs) do I doubled the recipe. Is it supposed to be soupy?
ETA: I did some googling…apparently the soupy bits, potlikker/pot liquor is often used for dipping bread or it’s served altogether. I’ll try it with, and separate if I don’t like it. I have NO IDEA what I’m doing.
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I don’t think that recipe is supposed to be soupy, but more wilted. So a little bit of liquid but not a ton. I would saute without the cover on for a bit to evaporate the liquid, or if the greens taste how you want them and you want to be done, I’d just remove some of the liquid from the pan.*
*Traditionally, people have consumed the liquid left behind in boiled greens, which is called pot liquor. It actually has a ton of vitamins in it. If you like how it tastes, you can definitely still consume it!
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I am attempting to make sourdough bread. I’ve been gently working the dough all day and the gluten is not developing. I just realized I forgot to add salt. Is there anything I can do to salvage the situation?
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No knead bread relies on time and hydration to develop the gluten, so put it in the fridge for overnight or more.
How are you determining that the gluten is not developing?
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I got so much spring mix in my CSA box, I literally LOLed. It is a bucketful.
What are your favorite salad toppings? I need meatless ideas.
My usual go to is: blue cheese or goat cheese crumbles, cherry tomatoes, tart dried cherries, a sprinkle of nuts, balsamic vinegar.
Yesterday, I had taco salad with tofu taco “meat”, cheese, cherry tomatoes, a little sour cream, hot sauce, and a taco shell crumbled on top of it.
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I chop pickles (any kind that’s open, current bread and butter), pickles jalapeños for some bite, pickled beets for colour and flavour as toppings for a salad.
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Time and hydration are not the issue. Lack of salt is the issue. I used the windowpane test.
I added salt, a bit of yeast, and a bit of flour, and did several more stretch and folds. It seemed to develop a bit more. I cut the dough into four pieces, refrigerated one, and froze the others. I’ll see how it does as pizza dough.
I often do a lazy Nicoise. You could add roasted potatoes, egg (hard or soft boiled), chickpeas, green beans, olives or another pickled veg. I’d make a simple mustard vinaigrette with olive oil, mustard, lemon juice, and maybe some shallot.
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Update: It did surprisingly well as pizza dough! Too much whole grain to shape well, but it baked up very tasty and with a nice crisp bottom.
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I got a half pound of lions mane mushrooms in this week’s grocery box. Beyond sauteed in butter, what might be a good way to cook them? Not that I’m against sauteeing in butter…
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