At this time of year, the plants grow really slowly. We generally eat whatever I don't sell at the market. So the veggies have been picked, sat out at market for at least 5 hours, come home and might not get unloaded right away, and then we store them. As I'm sure you can imagine, they're sometimes a bit wilted. Furthermore, I might then store them for a week or more before use. Here's an example of 2 bunches of chard and a bunch of collards that were about a week (or more) into storage:
![]() |
The chard on the left was about 2 weeks old, the one on the right only about a week old. |
![]() |
This is a bunch of wilted collards. |
Then I soaked them in cold water for about 20 minutes or so. Here's how they looked after that:
I then tossed them into a pan along with some onions and turnips. These are white egg turnips which were only about golf-ball sized when I picked them. They'll get a little bigger but not as big as the American Purple Top. They're very sweet and tender enough that I don't peel them at all - just scrub them up a little, chop them up and toss them in the pan.
This was a nice, tasty dish.
So the next time you consider tossing out your wilted greens, think again. This works for lettuce, spinach, choi, collards, kale, chard, etc.
Enjoy!
1 comment:
I'm so glad to know that chard sometimes sits in your fridge for 2 weeks! It will make me feel better next time that happens at my house... :^)
Post a Comment