[JRandomFreeper]

I'd use it like I do any other leafy green veg. I'm not really particular when it comes to cutting up and sautéing leafy greens. I might use a little less of it because it is an herb and the flavor can be strong.

But that's just me...

If I wanted to get really fancy, I'd open up the Larousse Gastronomique and see what it has to say. That book is beat up...

And the book has a handful of recipes that pretty much are what I would do with it. Not much there, since they see it as an herb.

If I wanted to get really, really fancy with it, I'd break open the copy of Esoffier, but by that time, something else would have caught my attention and it just isn't worth it. ;)

Does that help?

/johnny

[sockmonkey]

That helps. So far, I’ve just thrown it in with other things like carrots, beets,celery, pineapples cucumbers, peppers, apples, spinach, kale in my juicer.