When someone says "greens," I guess I usually think of turnip or collard greens. Southern parents, I guess. And while I like those on a cold day with a big pan of crispy cornbread, that big mess of greens isn't my style all the time. Give me a sauté pan full of teensy baby spinach just barely heated or even cooked way down with garlic as a base for fish. Lately I've been adding kale to that mix and having that for lunch. (January, you know.) A few grape tomatoes and a pinch of crushed red pepper and I'm that happy. For the solo cook, both baby spinach and baby kale come in those not-so-green (tell me if you know how to recycle them other than at Whole Foods) plastic boxes. They keep a long time in your frig, which is useful for anyone who doesn't cook two pounds of vegetables every day.
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| Here's full-grown kale. Chop it and saute it if you can't find baby kale. |
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