Missy Tippens
How many of you have got some wilted produce in your fridge that's on it's last legs? I went to prepare lunch the other day and decided to pull together a meal using floppy, wilted kale, and chopped cabbage that was over a week old. Plus, I had a container of leftover spaghetti noodles. So all that together solved my lunch dilemma. Veggie pasta!
I've made this type thing a million times. But I think this is the first time I used these two vegetables. Cabbage with pasta?? You bet!
I chopped a clove of garlic and heated in the skillet with olive oil. Then I added the kale (I ripped the leaves off the ribs and discarded them) and the chopped cabbage.
Then I added the noodles to heat and served with parmesan.
Pasta with kale and cabbage was a little different, but I liked it! I'd make it again if given the same ingredients. And the droopy kale ended up tasting just fine after it was cooked. A win! Plus, I saved a dirty bowl. A double win!
LOL! Missy, most of my lunches are eaten out of a storage container for that exact same reason. The cabbage in this has me raising my brow a bit. Cabbage and pasta? Then again, I don't do much pasta, so I could just go for the stir fry aspect. That's always good for cleaning out the vegetable crisper, right? And we almost always have cabbage on hand. A head seems to stay fresh forever. Okay, not forever, but longer than most veggies. Okay, now I want stir fry for lunch.
ReplyDeleteMindy, I'm glad I'm not the only one!! I usually only eat out of the storage container if I've heated food in the microwave. But hey, why not use it for stove-top cooked food as well. :)
DeleteThis is a great idea, Missy!
ReplyDeleteI usually end up throwing that wilted produce away - but why not cook it? (As long as it's only wilted and not slimy or fuzzy!!!)
True, Jan! This kale was less than a week old but had wilted. And the cabbage had been chopped and stored well. :)
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