Could one ever truly have too many greens? For those of us who like to glean our energy from foods only once-removed from direct solar power (alas, if I only had cholorphyll), the answer is a resounding "No!"
...But what to do when those greens start turning into mushy browns?
Thankfully, this sneaky decomposition process has only crept up on my beloved kale but once. Withered, soggy limbs were quickly amputated to save the body - though this little green soldier quickly found itself frying in a pool of olive oil only moments later; indeed, had it known its ultimate destiny, would it have chosen the slow demise of withering rot over a sizzling fate in my frying pan? Regardless of the preferences of my produce, I prefer them crispy over mushy.
So does anyone have any tips worthy of Dr. Frankenstein on how to preserve, prolong or resurrect dying or withered greens? Might you know of some macabre concoction - a
bread, perhaps - in which my uncooperative young vegetables might be infused for later consumption?
...But what to do when those greens start turning into mushy browns?
Thankfully, this sneaky decomposition process has only crept up on my beloved kale but once. Withered, soggy limbs were quickly amputated to save the body - though this little green soldier quickly found itself frying in a pool of olive oil only moments later; indeed, had it known its ultimate destiny, would it have chosen the slow demise of withering rot over a sizzling fate in my frying pan? Regardless of the preferences of my produce, I prefer them crispy over mushy.
So does anyone have any tips worthy of Dr. Frankenstein on how to preserve, prolong or resurrect dying or withered greens? Might you know of some macabre concoction - a
bread, perhaps - in which my uncooperative young vegetables might be infused for later consumption?
3 comments:
this probably wouldn't work for greens on life support but for those that have just been out on the counter or in the heat for a little too long...try soaking in cold water with a splash of plain old white vinegar. it has saved a few heads of lettuce at my house.
make burritos for the week ahead! as the weekend rolls around and you still are swimming in greens, make up a batch of stir-fry with onions and garlic and greens and hot sauce and cumin and toms. add in some black beans... olive oil, some acid (red wine vinegar, lemon juice, etc.). swirl and cook. meanwhile, get some rice cooking up -- i favor med grain brown with some cumin seed. and now assemble time, tortilla, rice, cheese, green mixture. roll it on up and wrap in parchment paper. make several. put in freezer. voila! you have delicious burritos that go from freezer to lunch bag to belly with ease. AND, your greens are somewhat preserved.
i also have frozen greens to use later for soups and such. a quick blanch and then toss into those thick freezer quality plastic bags that just can be used over and over and over again.
We have been much more successful in keeping veggies crisp and fresh. We purchased green bags (our came from MOM's and were EVERT-FRESH, though there are other brands. check out http://www.reusablebags.com/store/evertfresh-green-bags-pack-medium-p-27.html)
I was very skeptical but the veggies I will take out today, from last week or earlier, will be as fresh as the Tuesday I picked them up. remarkable.
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