The problem with that is that the kale we always used to see in UK shops (no idea if it’s changed) is the large-leaved grey crinkly stuff that is, in my opinion inedible and should be reserved for animal feed
There are many different sorts of kale and the seeds are more available in France than the actual vegetables, although they are actually starting to appear. I grow red russian (very tender, small leaves good in salads), dwarf green curly (also tender, nothing like the grey stuff), cavalo nero and now, of course, kalettes.
Since I am not a fan of Brussel Sprouts (ghastly experiences as a child picking them in 4 feet of snow then preparing the wretched frozen things under the critial gaze of my mother) we grow a lot of spinach beet and some sorts of cabbages in addition to the kale varieties for winter consumption. We love chard/blette too but they don’t survive in harsh winters.
Not being a cook and finding food preparation a chore, I eat less than I should each day of fresh healthy whole-foods. Wanting to remedy this situation I have just discovered that the microwave can cook a bowlful of brussel sprouts, cauliflower, broccoli and carrots, enough for one meal, in about 5 minutes or so.
When done can be left to one side while I sizzle lots of mushrooms, onion & garlic in olive oil in a pan. When ready I add the veg and chopped up salmon, for example, to the pan with maybe a sauce of some kind, and let simmer/sizzle for a few minutes. Voila.
Cauliflower, broccoli, carrots and mushrooms (ready sliced) can be bought plastic wrapped in small quantities, already chopped and washed, ready to be cooked.
The only food preparation would be chopping the salmon, the onion & garlic, (minimal preparation) and trimming the brussel sprouts.
Strawberries and greek yogurt for pudding. Suits me. Feeling healthier already!
Sorry Bonzocat, but a microwave oven might be easy/convenient but do absolutely nothing for the nutritional value of the fresh food you are cooking in it.
Well, depends where you look for evidence. I feel relatively healthy at the moment but want to cut down on carbohydrates which means eating more vegetables. I’ll stick with the microwave for the time being. Must be better than my current regime!
I read the linked article and I’m not sure what science there actually is behind it - it doesn’t explain why there would be a difference in the water after heating in a microwave, nor does it specify what type of container was used in the microwave.
And as the BBC article mentioned below reports, microwaving can actually cook some vegetables with less loss of nutrients than boiling or steaming.
There is a lot of fuss about “radiation” from microwaves - it’s a very misunderstood term, which most people associate with harmful (ionizing) radiation from nuclear sources, such as X-rays or gamma rays.
In a microwave it’s just (non-ionizing) electromagnetic radiation, the same as visible light and infra-red heat, but on a longer wavelength, between infra-red and radio waves. Microwaves do not contain sufficient energy to break chemical bonds, or cause DNA damage, as X-rays can. Plants are exposed to non-ionizing radiation all the time during the growing process - it;s called sunshine!!
Of course if you were to somehow squeeze yourself inside a working microwave oven it would not do you any good, but that would be because of the heating effect not because it’s emitting any “harmful rays”.
The real risk in using microwave ovens comes from using the wrong kind of plastic container for the food - one where the plastics can break down and release dangerous chemicals. if in doubt, use a glass container - easy!
There are also concerns about microwave ovens not cooking food evenly, but that can apply to any cooking method if you are not paying attention!
My ex-USAF sergeant neighbour when we lived in UK would not let one in his house. He worked with microwaves in communications in the “bunker” nearby and was convinced domestic ones also gave out bad stuff. Mum had one of the great big ones back in the mid 70’s and swore by it and we are all still here today apart from dad who never cared for it.
Well unfortunately he was the victim of misinformation and misunderstanding as so many are. I’m not sure what “bad stuff” he thought it emitted, but the world is full of microwave comms links and we are all still here.
No you probably would not want to put your head in the business end of an operating microwave link transmitter, but again the danger would be from heating your head up not from the emission of “death rays”.
Something to take into consideration, health wise…
All the above except mushrooms (bit tricky) can be easily grown in containers or garden and be picked as and when needed without plastic packaging which should be banned all together! The vegetables you are buying are days old and have lost many vitamins etc.
Excellent! Have no fear about losing nutritional ingredients. There has been plenty of research. This report is short and er, sweet
The cooking method that best retains nutrients is one that cooks quickly, heats food for the shortest amount of time, and uses as little liquid as possible. Microwaving meets those criteria. Using the microwave with a small amount of water essentially steams food from the inside out. That keeps in more vitamins and minerals than almost any other cooking method and shows microwave food can indeed be healthy.
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I live in a house we bought with a fitted steam oven in addition to the usual kitchen appliances. I’m afraid that I have never yet used it. The submarine torpedo door rather frightens me. I par cook veggies in the micro then bake with olive oil, salt and herbes in the oven. It is only my husband and I, so small quantities. No tinfoil hat required.
I use a microwave mainly for re-heating rather than cooking. For that I use a steamer or, less often a mini oven. However the oven does not give me crispy chips which has not bothered me as chips are a rarity here.
However, after realising that air fryers have fooled me into thinking that they fry food, which is not good, I have just taken delivery of one, from Amazon so it can go straight back if I don’t like it.
First test is as soon as I have finished writing this, fresh cod and frozen chips. A rare treat which is rare because I have never found any chippy worthy of my custom. We’ll see if I have been converted in about an hour’s time.
I recommend using oven chips, and the best I’ve found are McCain Cote Burger crinkle cut chips. Depending on how nany uour cooking they’ll need 10 - 15 mins. I usually add a little salt about 5 mins into the cooking time.
