I suppose the title of this post is a little misleading as I really don't do resolutions anymore. I like the spirit of them a great deal and love taking time out on New Year's day to reflect on the past year and think ahead to what I want the following year to bring. My partner Sam and I make a list of intentions — which, I suppose, are really just resolutions with a more forgiving name.
Regardless of what you call them, I always find myself jotting down a few that are related to the work I do in the kitchen. And this year, it's all about the greens.
We buy our fair share of salad greens and hearty winter greens this time of year but I would be lying if I told you that there have never been instances of some meeting the compost bin after hanging out in the crisper drawer for one too many days. I always have the best of intentions when purchasing the greens, but when I need a quick meal before rushing out of the house or when I get home after a long day at the bakery and want something simple, washing and chopping greens can sometimes be a deterrent.
Solution? I find that if I prep the greens right when I get home from the store, I use them far more throughout the week, and in dishes and ways I wouldn't normally have thought of. Lately we've been keeping large containers of washed and chopped parsley, watercress and kale in the refrigerator and folding them into morning eggs, salads, warm grain pilafs, and cooking them in a little olive oil in the evening.
Here some helpful tips for getting your greens prepped ahead:
- A Week of Salads: 5 Ways to Prep Ahead
- Reader Tip: Store Greens in Recycled Salad Containers
- Best Way To Keep Greens Fresh? The Bath Towel Method
- Surprising Idea: Give Your Vegetables and Fruits a Bath to Prolong Their Lives
So far, so good with the 2014 Cooking Resolution. Do you have any that will transfer to the kitchen this year?