Being only two of us for most meals and add to that the fact that I don't JUST buy chard or kale or other gorgeous greens when I'm there, I don't get around to using it all up before it gets gross....You know what I mean, so I don't need to describe it.
Mark Bittman has saved my day once again with his fantastic post about having cooked greens as a fridge staple....he tells it so much better than I do, but in a nutshell, think pasta (when don't I), frittatas, quick soups, appetizers....the list is endless.
I can't wait to hit the market this weekend...no excuses to pass by those glorious greens.
3 comments:
I love greens in pasta, and I love swiss chard! (In fact, I think one of the 1st ppn contributions I made was a pasta dish with swiss chard, walnuts, and ginger--? Need to get going on more pasta so I can contribute again!). You really can't go wrong tossing greens in pasta.
Now I'm off to check out that Bittman article--sounds good!
I also loved that Bittman post. I never thought about keeping cooked greens around to use in other things.
Those colors are gorgeous! I need to keep greens on hand more often, i tend to buy them only for recipes or when they are for a good price at the grocer.
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