When I get residence from the farmers market—weighed down with bags brimming with yardstick-size leeks, carrot tops wafting in the wind, and bunches of Swiss chard the dimensions of shrubs—I often uncover myself participating in an elaborate video game of Tetris attempting to in good shape everything into my fridge. But 1 trick that aids me each and every time is location all of the hearty greens aside, wilting them, and marinating them flippantly ahead of they ever move the fridge doorway threshold. Not only does it substantially reduce the volume of authentic estate they acquire up, but it arms me with an crucial creating block for the relaxation of the week’s cooking.
Here’s how it operates. Thoroughly clean and de-stem about a pound (generally 2 or 3 bunches) of “hearty greens” like kale, mature spinach, Swiss chard, or collards. Then, tear the leaves into workable items and cook them down until eventually they’re soft. This can be completed by immediately sautéing them with a splash of oil in a broad skillet or Dutch oven, or by steaming them in excess of a tiny bit of simmering h2o in a pot. The greens should be wilted and tender but continue to vibrantly eco-friendly. As soon as they are just appropriate, use tongs to transfer them on to a reducing board to cool, then grab them by fistfuls and squeeze out all the extra liquid more than the sink, which keeps them from tasting waterlogged (excess vital if you steamed them). Get them back again onto the chopping board for a coarse chop, and then it’s time to marinate: Gown the greens with quite a few glugs of olive oil and a few pinches of salt to flavor. You want them to style excellent, but recall that these marinated greens are additional of a constructing block than a standalone recipe. Packed up in an airtight container, they’ll hold for at least a 7 days, completely ready to be deployed at a moment’s recognize.
After you have the primary idea down, you’ll fully grasp just how adaptable this approach is. It is a fantastic way to swiftly make use of bushy beet, turnip, and kohlrabi greens, and actually no matter what leafy detail you have acquired lying about. (Just keep in mind that each individual green has a various cooking time, so make absolutely sure to cook each individual just one individually prior to combining and seasoning them.) As for the marinade, you can incorporate as considerably character as you’d like: lemon or orange zest, a drizzle of toasted sesame oil, entire spices like cumin or coriander, a splash of rice vinegar, or dried chile flakes will all include pizzazz. I are likely to retain it very simple, nevertheless, due to the fact that enables me the most versatility later on in the week—you can normally insert flavorings to your marinated greens, but you can’t get them absent. And at the time you have packed them absent into the fridge, you are going to uncover that there are limitless quick approaches to include them into your weeknight meals. Right here are a couple of my favorites.
Sandwiches, Tacos, and Crostini
These marinated greens make a gratifying and sizeable sandwich filling pair them with nut butter and sriracha, or fontina and roasted mushrooms for a grilled cheese. Or incorporate them to tacos or tostadas alongside with cooked beans, salty cheese, shredded cabbage, and spritzes of lime juice. If you’ve obtained marinated greens, you also have a brief appetizer at the ready—smear a crouton or crostini with your preferred creamy cheese, pile on some greens, and best it all with a shower of lemon zest.
Omelets and Scrambles
A supper-worthy omelet arrives jointly in minutes when you have marinated greens to fill them with increase a dollop of yogurt or bitter product and a sprinkling of chiles and you are all set. Or simply fold them into your scrambled eggs or tofu scrambles together with regardless of what bits of leftovers you have hanging out in the fridge.
Bowls, Soups, and Much more
In any “modular” design and style meal—where making blocks like cooked grains, roasted veggies or tofu, poached or boiled eggs, brothy beans, toasted nuts, and pickles arrive together somewhat spontaneously—these marinated greens are your finest close friend. They make a purely natural addition to a grain bowl, or can be folded into cooked grains with your favored vinaigrette for a quick, make-in advance salad. Throw some into a soup to add further heartiness and nutrition, or stir-fry with pasta or rice noodles. Once you see just how vast the opportunities are, you’ll start off to sense missing without having a container of marinated greens on hand.
Sliding that intelligent, dense little container of risk into my fridge—all individuals greens, a fraction their original size—always brings me fantastic pleasure. But the payoff constantly comes a several days afterwards, when I get to thank my previous self for generating all individuals sustaining, on-the-fly foods probable.