Greens and such

13.  Prussian Kale, pg.238


A variation on cooking greens, this recipe was extremely simple and was cooked in a relatively short amount of time.  We had some collards that we used instead of kale, which turned out fine without any noticeable ill tastes.


I found it very interesting when looking at this recipe that it called for oatmeal -- I'm not accustomed to mixing oats with vegetables.  When I thought a bit more about the origins of the recipe, it began to make more sense.  When cooked with meat, this recipe could be a main dish, and the oats provided the grain.  Whereas I would typically think of kale (or greens) recipes as going well with rice, I can imagine that the 19th century Mennos in Prussia didn't have much or any access to rice.


Ultimately, the oats gave a nutty, starchy addition to the greens, but didn't dominate the dish.  We didn't use meat in the recipe, and rather added a little bit of butter instead.  


Overall: 3 out of 5.  Average -- perhaps on the edgier side of very tame.