Shea Simmons
It’s not a secret that meal prepping can help you meet health goals and make life just a bit more convenient. But all those Tupperware containers of chopped-up veggies can take up a lot of fridge space. But there’s a hack for that.
Writer, editor, and cookbook author Lukas Volger shared his secret to keeping those bulky, leafy greens under control in your fridge. Volger specifically cites kale, spinach, and collards as good options for this hack, but it’ll work on any particularly bulky veggies you need to store. Instead of storing them fresh, you should cook and season them first.
First, clean and de-stem them, and when done tear the leaves in pieces. Now, it’s time to cook them. You can opt for steamed veggies or saute them in order to wilt them for a tender texture.
When done, place them on a cutting board and allow them to cool. When you’re able to handle the veggies, drain them completely, squeezing out all of the extra liquid into the sink. Now, it’s time to season.
This is where you can customize your greens with a bit of olive oil and garlic, oregano, salt, pepper, or any other seasoning you’d like. Pop them in an airtight container, and you’ve got an easy add-in for a plethora of recipes.
Making an omelet? You’ve already got some spinach on hand. Top off a sandwich with some kale. Throw some collards into that breakfast bowl. There are a variety of possibilities with this simple trick.
Inspired to take on more meal prep? Check out these handy meal prep cookbooks.
[Via Bon Appetit]
