Swiss Chard, Bok Choy, Spinach, Kale
An abundance of spinach has sparked my experimental cooking skills. Tonight I sauted in evoo - a garlic clove, a handful of carrots, sliced mushrooms then added torn spinach leaves. Cooked a few minutes to wilt down some, then added leftover rice - steam w/ lid for a few, then added an asiago/parm blend and some cream - WOW!
I am thinking of cooking a big batch of the garlic, mushrooms, carrots and spinach then freezing - or will it turn to a watery mess? Piegirl
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