Simple Ways To Use Your Leafy Greens Before They Spoil
Leafy greens are packed with nutrients, but they wilt fast if left too long in the fridge. It's easy to forget them until they’re too wilted to use anymore.
The good news is, there are plenty of quick and simple ways to use them up before they go bad. Here are practical ideas that make the most of every leaf.
Add to smoothies
Blending greens into smoothies is one of the easiest ways to use them. Spinach, kale, or even romaine blend well with fruit, yogurt, and milk.
The sweetness of fruit masks the flavor, and you get a boost of vitamins without wasting food.
Toss into soups
Soft greens still have great flavor when added to soup. Stir them into broth-based soups or stews near the end of cooking.
They wilt quickly and add both color and nutrition. It's a simple fix that works for nearly any recipe.
Mix into pasta
Greens pair perfectly with pasta. Add them to the pot in the last few minutes of cooking or sauté them with garlic and olive oil.
They blend right into sauces and add a fresh, earthy flavor that complements almost any dish.
Make a quick stir-fry
Wilted greens are perfect for stir-fry. Toss them in a hot pan with a bit of oil, soy sauce, and your choice of vegetables or protein.
They cook fast, absorb flavor easily, and turn into a tasty side dish in minutes.
Blend into pesto
If your herbs are running low, mix in spinach, kale, or arugula to stretch your pesto. It adds bulk and color without changing the flavor too much.
Use it for pasta, sandwiches, or dips. It's a clever way to save greens and make something versatile.
Use as a pizza topping
Greens like spinach, Swiss chard, or kale taste great on pizza. Add them raw before baking or sauté them lightly first.
The heat softens them, and makes them the perfect addition to a hot slice of pizza.
Turn them into chips
Kale, collards, or even beet greens can be roasted into crisp, healthy chips. Toss them with olive oil and a pinch of salt, then bake until crisp.
It's a great snack that gives old greens new life in a fun, crunchy way.
Freeze for later
The best way to preserve your greens if you can't use them right away is to freeze them.
Blanch briefly in boiling water, pat dry, and store in freezer bags. You can add them to soups, stews, and smoothies later.
Save money and prevent food waste
Leafy greens don't have to end up in the trash. With a little creativity, you can turn them into soups, sauces, and snacks that taste great and save money.
Using them before they spoil will prevent food waste and make sure you are getting the most flavor and nutrition out of every leaf.