Judy Prepares Chard Before the ClassOn Saturday, The Food Project held a cooking class called "One Vegetable, Four Ways" as part of our ongoing Grow Well, Eat Well, Be Well workshop series. The class focused on cooking with an assortment of hardy, leafy greens and learning techniques to use many varieties interchangeably. Food Project staff Kathleen Banfield and high school senior Judy Merisier led the class.
To begin, attendees tasted four types of sautéed greens – collards, Lacinato kale, Tyfon-Holland greens, and Japanese Sharaku spinach, all cooked individually - and talked amongst each other to compare flavors, textures, and what they liked or disliked about each variety. The tasting sparked great conversations, as people had varying opinions about their favorites and which one was most bitter! To highlight variations of a simple stir-fry, participants sampled greens cooked with coconut milk, and then with curry powder - both were well liked and delicious.
Facebook
Twitter