Wednesday, 27 August 2008

How to use up lots of spring greens in one go

Veg boxes. Great idea, but when you look inside your latest delivery, all excited to see what the lovely fruit and veg shop people have brought you this week, and see one lettuce, one cabbage and millions of carrots, sometimes you do wonder why you bother. I seem to be ending up with stuff left over out of the box, usually cucumbers, lettuces or one or two of the aforementioned million carrots, so I'm trying to think how to use it all up, given that throwing food away is the new air travel these days. Yes, even eco-vegans get sick of all the trendy climate change babble that goes on in the media. I'm just glad I don't have a telly...

Anyway, today's veg box challenge was "what the **** can I do with a whole head of spring greens, preferably today because they're about to go off and we've just had this week's box delivered and I've still not used the celery from the last one". Solution: pretend it's spinach.
- Wash spring greens leaves, chop off biggest bits of stalk, place in food processor and blitz until finely chopped.
- Place in frying pan for a few minutes with a small amount of olive oil and fry gently until wilted. By this time you should have about three tablespoons of spring greens left - hopefully at least some of the nutrients are still in there!
- Add balsamic vinegar, salt and pepper, nutmeg, straight to wok noodles and a handful of pumpkin/sesame/sunflower seeds, and fry for another couple of minutes until it's all cooked and warm and ready to eat.
- Eat!

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