A New Cooking Technique for Bitter Greens

By Matthew Thompson, "Squeeze Your Greens," September/October 2012

Learn how this no-cook massaging technique can turn your bitter greens into a tender salad in minutes.

READER'S COMMENT:

"Yes, it works with chard and beet tops. Try it with broccollini! "

COMMENTS	POSTED
Will this also work with Swiss chard and beet greens? — Anonymous	09/05/2012 - 8:09am
Do you really squeze the greens after they have been added to the dressing, verses before adding the dressing? — Anonymous	09/08/2012 - 10:57am
I squeezed after all ingredients were added and they turned out marvelous! — Anonymous	10/02/2012 - 2:00pm
I mixed Kale and Brocolli Rabe together with the dressing and it was still bitter. It got better overnight. I think it would be hard to get children to like it. It did have a very usual taste. — Anonymous	10/12/2012 - 3:38pm
i tweaked it a bit no ..anchovies..it tastes delish with quinoa mixed with dried cranberries lemon juice and olive oil...the sweet of the cranberries and the crunch of the kale is a winner..it does taste better after it marrinates and lots of garlic..thank you eating well magazine ..i grow kale in my garden and besides juicing it and occasionally adding to ommelets and stirl fry this is an awesome recipe — linda_653	11/30/2012 - 4:20pm
I mixed everything together and then squeezed. It sounds crazy but it is really good! There was no bitterness. My husband who dislikes kale loved it this way. — Anonymous	11/30/2012 - 9:12pm
The opening paragraph refers to bone- healthy K being in the greens. If i am not mistaken, greens are full of K1, which is great for healthy blood clotting. The bone healthy K is K2 which can be found in copious amounts in natto, ghee, and in the products of pasture grazed animals' butter, eggs, cheese and meat. — Anonymous	01/21/2013 - 7:20pm
In the Netherlands kale is harvested after the first frost hits the earth. This also helps triggering processes making the kale sweeter. — Anonymous	01/22/2013 - 10:34am
Yes, it works with chard and beet tops. Try it with broccollini! — Anonymous	04/01/2013 - 9:08am