Anyone powder kale and other greens?

Quote:

Originally Posted by Nomad, 2nd Got kale, arugla, and spinach (other lettuces probably aren't worth the effort. Correct me if I'm wrong.) From what I've seen just adding a dusting to meals. Any of these impact the taste too much?

I stick dark leafy green powders into a number of things--go for it. Dried chopped leaves of spinach, collards, and a kale make a good addition to a soup vegetable blend as well.

Arugula would obviously have the most impact on taste; I'd use that with caution. Spinach, collards, and kale are much less assertive.

OTOH, you can make a nifty pesto out of arugula--you might try that instead as a change from basil pesto alla Genovese. Try making it with American walnuts, hazelnuts, or hickory nuts and some Asiago cheese. You can do a mild pesto with spinach, too--I like almonds and romano there and sometimes spike it with a little goat cheese when I use it.

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Anyone powder kale and other greens?