shannm1638 Posted September 19, 2013 Share Posted September 19, 2013 Today is day one of Whole30 round 2 and were having eggplant and hot sausage "lasagna" with this mystery green in it instead of spinach. It was in our CSA and was not labeled so I have no clue what it actually is. Any suggestions? It's REALLY good!!! Side note, I was thinking parsley maybe (all I've ever gotten was the dried stuff 😮) but the bag is HUGE. Like gallon size bag huge. Link to comment Share on other sites More sharing options...
Roz Griffiths Posted September 19, 2013 Share Posted September 19, 2013 It sort of looks like a tiny kale leaf? Definitely not parsley though... Link to comment Share on other sites More sharing options...
shannm1638 Posted September 19, 2013 Author Share Posted September 19, 2013 It's not bitter though. Kind of sweet. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted September 19, 2013 Share Posted September 19, 2013 It kinda looks like baby kale I've bought before.. maybe ask someone from the CSA? I am now curious. LOL Link to comment Share on other sites More sharing options...
GFChris Posted September 19, 2013 Share Posted September 19, 2013 cilantro? Link to comment Share on other sites More sharing options...
shannm1638 Posted September 19, 2013 Author Share Posted September 19, 2013 Baby kale it is!! I have previously only bought the kale in a bag at the store so it was really dark and bitter and I used it solely to make kale chips. This is amazing though!! Our first whole 30 was all about survival. This time we are trying more new recipes and different veggies. Baby kale may be a keeper!! Second thought? What do I do with rhubarb? It's been in my fridge for days because I can't think of anything to do with it. Link to comment Share on other sites More sharing options...
Roz Griffiths Posted September 19, 2013 Share Posted September 19, 2013 Sure i've seen a recipe for rhubarb over pork chops in the slow cooker... Link to comment Share on other sites More sharing options...
Roz Griffiths Posted September 19, 2013 Share Posted September 19, 2013 Here ya go - Pork chops with spiced rhubarb chutney Ingredients: 3 cups fresh, chopped rhubadr (1/2 inch chunks) 1 tbsp coconut oil 1/4 cup chicken broth 2 tbsp apple cider vinegar 2 tbsp honey (probably leave this out for Whole30 compliance!) 1 tbsp minced fresh ginger 1/2 cup chopped green garlic or leeks 1 tsp cumin 1/4 tsp coriander 1/4 tsp cardamom 1 cinnamon stick salt & pepper 4 pork chops 2 tbsp coconut oil cumin ssalt & pepper 1. Heat coconut oil in a saucepan over medium heat, add green garlic & ginger & saute for a few minutes, until green garlic begins to brown. 2. Next add (honey), cumin, coriander, cardamom & cinnamon stick, plus ACV. Saute until the (honey) is dissolved. 3. Add rhubarb & chicken stock 4. Put the lid on for 3-4 minutes to help the rhubarb cook through 5. Remove the lid & saute until the rhubarb is tender. It's best to prepare the chutney about 2 hours in advance, to help the flavours meld. For the pork: 1. Sprinkle the pork with cumin, salt & pepper on both sides 2. Heat a large frying pan on medium high heat & add coconut oil 3. Add all 4 pork chops (if they fit) & cook until the first side is golden brown, then flip to cook the second side 4. When the chops are cooked to your liking, serve with the chutney. Apologies to the original author, i printed this recipe from a paleo website to keep in my recipe file, I'm not sure which site it was now. I haven't tried it as i haven't had any rhubarb to hand lately! Link to comment Share on other sites More sharing options...
shannm1638 Posted September 19, 2013 Author Share Posted September 19, 2013 Thanks!!! Link to comment Share on other sites More sharing options...
1Maryann Posted September 20, 2013 Share Posted September 20, 2013 Rhubarb is really sour without some kind of sweetener. Just be warned. I might parboil and freeze it for after the W30 when you can add a little honey or sugar. Link to comment Share on other sites More sharing options...
SpinSpin Posted September 20, 2013 Share Posted September 20, 2013 Maybe cut the rhubarb 50/50 with some sweet apple like a fuji or similar to help sweeten it up a bit with the pork? Link to comment Share on other sites More sharing options...
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