Irritable Bowel Syndrome Message Boards

Kale is easy! I tear the leaves into bite-size bits & discard the ribs or stems. Then I just boil the leaves until tender (about ten or 15 minutes) in sea-salted water & drain. To make it ultra-gentle for myself I give it a quick blend. I season it with ginger and tamari and a little rice vinegar. It's also great with a honey-dijon kind of dressing or with a little curry or hot pepper sauce. A little vinegar gives it a nice tang (i.e. rice vinegar, balsalmic or red wine vinegar). I find that boiling (versus steaming or braising) makes the kale more tender and takes the sting of bitterness away. It's wonderful boiled in veg. stock or chicken stock as well.

I really love it served with potatoes (or any root veg. or squash). (...with a little carmelized onion or shallots or roasted garlic if you can handle it)

Greens shrink alot, so what seems at first to be a huge amount reduces significantly with cooking.

Thanks for sharing your collards tips. I haven't seen it available frozen here. I did a little checking online about the best healthy way to serve them--"The Moosewood" cookbooks have a lot of ideas. I think the best IBS-safe way to prepare them would be to boil them until tender in an aromatic broth (maybe add some ginger to the boiling liquid?). Fake chicken broth would be much better than the pork fat route and also impart tons of flavour. Maybe miso would add alot of flavour.

Kate, IBS-D.

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