RECIPE: Rebecca’s Leftover Greens

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For more info on using weeds, read Rebecca Gilbert: Foraging Farmer

Some wild greens or weeds Rebecca Gilbert suggests for this include lamb’s quarters, amaranth, and wild mustard greens.

“This dish is so good,” Rebecca says, it’s worth making leftovers on purpose. I never measure when I make this, estimating according to the quantity of greens I have left over. You can do the same, using this recipe as a guide.”

Ingredients

1 cup cooked, very well-drained greens

1 teaspoon soy sauce or tamari

1 teaspoon vinegar, preferable rice or balsamic

½ teaspoon toasted sesame oil

1 splash hot sauce, or to taste

Directions

Toss to blend and refrigerate overnight. Eat the next day, ice-cold.

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Catherine Walthers
Catherine Walthers
Catherine Walthers is a freelance writer and author of four cookbooks. “Now that I’ve learned to grow my own microgreens, my goal for 2021 is not to buy another plastic laundry or dish detergent container, thanks in part to my discovery of GoGo Refill in Portland, Maine.”

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