We pay so much attention to the Ph in the soil when we plant a garden, but how many times do we think about the Ph of our food and our bodies?
With this wonderful veggie dish, I have the sweetness of the onions, the bitter of the greens and the acid of the tomatoes. At certain times of the year, such as the spring and early summer, the oxallic levels of leafy greens such as spinach, chard and kale are really high.
Oxallic acid is the ingredient that helps the plant survive by killing off some of the bugs that are feeding on them. This acid can also cause us to have throat irritations. That's why many European Chefs cook their greens with a little acid, such vinegar, wine or fruit, like tomatoes, making for a perfectly balanced dish.
In this I cooked some onion, broccoli stalks (peeled), red cabbage, garlic, kale and cherry tomatoes, with a little smoked paprika and salt and pepper. try it, it's wonderful!
Bon Appetit! Chef Hobbes
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