What to do when life hands you an extremely large quantity of leafy greens? Cook them up to arrest them at their peak and then enjoy them over the course of many days. That was my situation last weekend. We’d just done a photo shoot for the Unforgettable biographical cookbook project on Paula Wolfert. The shoot focus was her 1995 book, Grains and Greens. I bought a bunch of gorgeous, locally-grown organic greens so that photographer Eric Wolfinger would have lots to consider for his photo compositions. Plus, Emily Thelin couldn’t find decent red Russian kale at her local grocers.
Needless to say, I came home with a lot of vegetables. On Saturday, cooked up the melange of greens, which included several kinds of kale, chard, dandelion, sorrel, and purslane. I needed to cook them off not only to use them, but also to make room in my fridge.