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Why do so many devein their greens?

I have several posts and recipes where authors advise to devein the greens before using them. When I make a smoothie, I just blend down the whole plant. Is there some reason for this or is it just a personal preference?

Comments

  • good question! i believe it’s a personal preference…

  • debbietookdebbietook Raw Master

    I’m not sure why anyone would need to do that if putting the green leaves into a smoothie; I certainly never have.

    But collard/cabbage/lettuce leaves do need to be deveined if making roll-ups (leaves stuffed with guacamole, pate etc), else they won’t roll.

  • AKAAuburnEyesAKAAuburnEyes Raw Newbie

    I use the whole thing as well …

  • i dont devein my collards when rolling … i just roll them long ways.. all i do is cut the stem off.. it works just fine..its one big long roll that i sometimes cut in half

  • jenny2052jenny2052 Raw Newbie

    I think it’s just for texture’s sake – particularly for those that don’t have high-powered blenders. I use the whole thing in my Vitamix, but if I was using my old Cuisinart I would probably devein.

  • I don’t devein the collards when rolling either, and they roll better, IMO. Less work cutting them out too!

    I think you just have to be carefull with a particularily tough stem in the blender, it could wrap around the blade and jam it up, burning out the motor.

  • coconuttycoconutty Raw Newbie

    I don’t devein, I just cut the stem!

  • alpdesignsalpdesigns Raw Newbie

    Skinnoz is correct! I burned out an older blender with the veins from Swiss chard. They’re stringy and tough to digest.

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