And all the time I’m chewing I’m thinking “why”?
Spinach if it’s super-fresh. Otherwise, none of the above.
I can’t imagine picking the other two over broccoli. George HW Bush hated it, that was his choice. But it’s pretty much the only green/remotely healthy thing my youngest will eat.
Spinach first. As long as it’s well-cleaned, it’s fairly flexible and I’ll eat it raw, well-cooked and in-between.
Then broccoli. If it’s too old or cooked wrong it’s barely edible. Good broccoli is YUM.
Is kale edible? Actually it’s okay as kale chips or as accent in a salad. As a main vegetable, it’s not my thing. Funnily enough I can gross out my parents by eating a bit of kale. They really don’t like it. Or eggplant, for that matter.
I hate spinach. Well, I’m ok with it raw in a salad, but cooked it’s disgusting. If I see it listed on a menu (eg hake on a bed of spinach) I will reject that choice instantly. It’s slimy and horrible. I truly don’t understand its popularity.
Broccoli on the other hand is my green veg of choice. I love it.
Kale is fine too.
I’m a never Kaler. Spinach then broccoli.
It may be something more than mere chance. As I understand it, broccoli tastes particularly bitter to some people because of their taste receptors.
But broccoli would be my answer to the thread title question.
That’s not my problem with kale. It can be cut up and cooked into submission. My issue is just that it tastes nasty. It’s by far the nastiest-flavored plant in its family that anyone tries to eat.
Baby spinach in a salad, cooked broccoli as a side dish. Both in small quantities.
On the two times I have attempted to eat kale, it was far too bitter for my palate.
I eat kale for its powerful antioxidant effects and other health benefits. The problem is most people don’t know how to prepare kale so that it tastes good.
I’ve taken my many years of culinary expertise and developed a kale recipe that is both healthy and delicious. I call it: Healthy & Delicious Kale Kasserole.
Recipe:
• 1 lb. elbow pasta
• 1/128 cup kale
• 8 strips bacon
• ½ cup salted butter
• ½ cup all purpose flour
• 1 ½ cups whole milk
• 2 ½ cups half and half
• 4 cups grated medium sharp cheddar cheese
• 2 cups grated Gruyere cheese
• ½ Tbsp. Salt
Cook pasta as directed. Fry and crumble bacon. Mince 1/128 cup kale and fry in bacon grease. Combine all ingredients and bake at 350F x 30 minutes. Sprinkle with additional grated cheese, bread crumbs and butter. Bake for additional 15 minutes till bubbly and golden brown on top. Serve with high-gravity beer.
Eating this dish on a regular basis will significantly increase your lean muscle mass. The muscle mass will be primarily concentrated in your abdominal and buttocks regions, but many people find this attractive.
Do you just wave a leaf over the baking dish?
Cooked, kale.
Raw, spinach.
Broccoli can go back to hell, where it came from.
I use a homeopathic approach with regard to kale.
Spinach, wilted and with a little butter. Or, as we’ve already headed into saag country, my vote is for saag aloo.
j
Loves me some broccoli, but it has to be cooked. I don’t like the mouth-feel of raw broccoli. I’m OK with spinach raw or cooked. The only time I’ve had kale was in stuffed ham.
If I can have fresh green uncooked spinach in a salad, I’d prefer that. If not, cooked broccoli with a generous blob of butter, please. Kale? Only if I must.
Broccoli and spinach both have their place, but from the phrasing in the OP, “that’s your choice on a menu”, I get the impression that we’re talking cooked and by itself as a side dish. Under those circumstances, broccoli: Cooked broccoli can be good if not overcooked, but spinach cooked by itself (as opposed to as an ingredient in a more complicated dish) usually isn’t.
Raw, broccoli is a great vehicle for dip (lots of surface area) and not bad by itself, while spinach is the foundation for a great salad.
Kale isn’t bad, per se, but anything kale can do, spinach can do better.
Spinach, as long as it’s cooked in/with something.
Broccoli’s fine as long as it’s cooked; not a great crudite in my opinion.
Spinach is nice wilted, with some butter and freshly shaved nutmeg.
Kale tastes like the bitter, leathery skin of long-dead enemies.
Spinach. Then cooked broccoli (not raw, not lightly steamed…cooked!). Kale is something you put chicken salad on when you’re felling fancy. It isn’t for eating.