Green Leafy Vegetables

Posted Tue, 06/01/2010 - 5:05pm

Summary

Yield
Prep Time5 minutes
Topicsleaf vegetables

Description

Preparing leafy vegetables for one. See Marcella Jerome's article Cooking for One for other small-portioned recipes.

Ingredients

  • 1 bunch green leafy vegetables

Instructions

Wash, remove the center stem, fold, and shred thinly. Divide into 5–7 bunches and place into separate zip-lock sandwich bags with a folded paper towel to control moisture and refrigerate. I can quickly add the shreds to casseroles, soups, salads, or wraps.

Notes

The green leafy vegetables that I particularly like include spinach in all its forms, beet greens, and chard in its many species. Kale, not so much a favorite. Since kale comes in several varieties with so much nutritional value, it can’t be overlooked. At least twice a month I buy a different bunch of green leafy vegetables. Co-op produce allows small purchases of new foods that I can combine with other familiar preparations, making it easier to get the needed variety painlessly.