Don't worry, we'll explain everything.
When I get home from the farmers market—weighed down with bags brimming with yardstick-length leeks, carrot tops wafting in the wind, and bunches of Swiss chard the size of shrubs—I often find myself playing an elaborate game of Tetris trying to fit everything into my fridge. But one trick that helps me every time is setting all of the hearty greens aside, wilting them, and marinating them lightly before they ever pass the fridge door threshold.
Here’s how it works. Clean and de-stem about a pound of “hearty greens” like kale, mature spinach, Swiss chard, or collards. Then, tear the leaves into manageable pieces and cook them down until they’re soft. This can be done by quickly sautéing them with a splash of oil in a wide skillet or Dutch oven, or by steaming them over a little bit of simmering water in a pot. The greens should be wilted and tender but still vibrantly green.
Once you have the basic idea down, you’ll understand just how flexible this method is. It’s a great way to quickly make use of bushy beet, turnip, and kohlrabi greens, and really whatever leafy thing you’ve got lying around. As for the marinade, you can add as much character as you’d like: lemon or orange zest, a drizzle of toasted sesame oil, whole spices like cumin or coriander, a splash of rice vinegar, or dried chile flakes will all add pizzazz.
Sliding that smart, dense little container of possibility into my fridge—all those greens, a fraction their original size—always brings me great satisfaction. But the payoff always comes a few days later, when I get to thank my past self for making all those sustaining, on-the-fly meals possible.
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