Why wilt greens

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In a very large nonstick skillet, heat oil over medium heat. Add kale and garlic to skillet; cook for 3 to 5 minutes or just until kale is tender, stirring frequently. Meanwhile, in a small bowl, whisk together vinegar and mustard. Add vinegar mixture and basil to kale mixture; toss gently to coat. Sprinkle with almonds. Serve immediately.

Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Highly recommended. Easy and delicious. Add chopped garlic to the butter and let cook for a minute before adding the remainder of the ingredients.

Used Swiss chard and turnip greens. Great flavor. Have made this several times using just mustard greens and it was outstanding. We love greens, broccoli rabe being a mainstay, so this was a welcome addition!

Tasty and so healthy, early spring and fall garden greens make the very affordable for company and family. This is when you care about health of your loved ones. Casa Grande, AZ. This recipe was excellent with sauteed garlic. I served it as an accompaniment with beef in mustard green peppercorn sauce for an election night dinner.

I thought about it the entire next day and have been asked to make it again. Is your crisper drawer is full of wilted salad greens, bendy beans, flimsy carrots and celery? Here's how to fix your vegetables so they don't go to waste. After a day at the farmers' market, you come home with your bounty, look at it with admiration and promptly plop it into your refrigerator's crisper drawer.

Five days later, when you recall the beautiful bunch of beets and crisp fresh head of romaine you picked up, you return to your fridge to stare in horror at the sad, soggy state in which your vegetables now find themselves. Indeed, even home cooks with the most well-planned menus and strategies for using up produce find themselves, from time to time, with a bit of extra produce on their hands.

And likely, because time passes quickly when you have fresh lettuce in your fridge, the once-beautiful leaves no longer look fit for consumption. The good news is many vegetables can actually be revived with something you likely have on hand: ice water.

Here's a step-by-step guide to restoring squishy spuds or limp lettuce to their former glory. Cut away anything that is too wilted or not needed. Celery leaves may be too shriveled for resurrection, but the celery stalks can be saved. Beet greens might not be what you want from the beet bunches, so trim those and put them in your compost pile. Keep only what you want to revive. Related: Don't Toss Those Scraps! Here's How to Grow Them into Plants. For most produce, you can submerge the food in a bucket or large bowl of ice water.

Then, put the container with the vegetables in the fridge to keep the water cool. Let the food soak for 15 to 30 minutes. Heartier produce, such as root vegetables, may need longer, or up to one hour.