Reading Mads Refslund’s inspired cookbook, Scraps, Wilt & Weeds: Turning Wasted Food into Plenty, I realize that I’ve been employing a simple strategy for using unexpected greens and stems for years: simply envision salad leaves as a green like spinach, perfect for quick cooking.
Read MoreThe Deliciousness of Sautéed Stems and Leaves
Leaves and stems we might normally discard can often make for a delcious saute with which to forge a quick meal.
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