Useful 4-1-1


July 19th, 2014

     How many times have you purchased fresh greens like Kale, Spinach, Mustard or Collard greens only to have them get slimy, mushy, or just go bad in no time? What a was of money, right? I mean, fresh greens are not cheap, unless you get your value's worth at your local farmers' market and even then, who wants to waste all that goodness?

     So, most people know, thanks to a tip from Rachel Ray, that removing your fresh greens from it's package or container, then wrapping it all up in a paper towel, placing it in a gallon sized freezer bag, then storing in your fridge is one good way to keep it fresh. If you didn't you do!
     The second tip, (which works beautifully with the first tip) is when you initially remove the greens from it's original container/package, go through them all, just scan carefully through and pick out any browning or rotted pieces.  I'll usually tear off the rotting portion to save the rest of the leaf. It seams like a lot of work, but believe me, discarding small portions saves the lot in the long run.


     It will also seem like you're throwing a lot away, but well worth saving the bulk of it. I know that's redundant to what I just wrote above but I really want to help people from wasting time from re-shopping for the same ingredients and wasting money.

     The simple, easy recipes are endless. When I'm trying to cut body weight, I use spinach as a bed for my proteins instead of pasta. Sauteed, braised or just fresh. It makes any fresh protein taste even better. Below are photos of just a few of my creations.  
Bon Appetit!

 Butter-Braised Cod with Asian Chili

 Seared Scallops with a Sriracha Drizzle

Lightly Sauteed Spinach with a Poached Egg Topped Seared Tilapia

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