Greens: 30,000% of the RDA of fiber

Go ahead, make the joke you want to make...

It was a taste of things to come, I think, that on the day we made fresh salad, cabbage slaw, and cooked greens, several of the other chef instructors on the floor came in to grab a plate. What we’ll be preparing in subsequent lessons gets richer and richer (French technique and all, which I’ll talk about some other time), so I suppose the chefs teaching those lessons over and over again are all too happy to have a bit of salad.

Chef Allen: razor wit and razor chiffonade.

Just for entertainment value, here’s a list of what we identified, washed, prepared, and consumed today: mustard greens, collard greens, frisee, swiss chard, arugula, boston lettuce, rapini, red and white cabbage (or purple and green if you must), napa cabbage, brussels sprouts, bok choy (baby and geezer), spinach, escarole and kale.

Sun shining on Swiss Chard

If you are wondering about the effect of all that fiber on one’s digestive system….yes.

Red and white? or Purple and green?

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4 Responses to Greens: 30,000% of the RDA of fiber

  1. Sister says:

    2 questions….1. are you required to taste everything? I’m guessing yes…Yuck! 2. Are you the only crazy lady taking pictures during class?

  2. Pamela says:

    Not required, but certainly encouraged. But perhaps you’ll remember that my food sensibilities are just the teeniest bit less limited than yours. 🙂 If you’re feeling grossed out by greens alone you’re going to have a hard time with this blog in a couple of weeks… And yes, I am the only one taking pictures, but nobody seems to mind.

  3. jen says:

    So– salad spinner? patting dry with a big towel? how do the French wash lettuce?

    • Pamela says:

      Hey – I actually replied to you comment in the previous post. Salad spinner it is, except maybe for Boston lettuce which is more delicate. It’s not bouncing the lettuce around in there, so you shouldn’t worry about bruising!

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