Transform Your Leafy Greens: A Just4Me Cook’s Complete Guide to Nature’s Nutrient Powerhouse

Let's talk about the elephant in the crisper drawer: Australian households throw away about 24% of their leafy greens. That's not just money in the bin; it's a missed opportunity for nurturing ourselves. As someone who champions cooking Just4Me, I understand the challenges. That bunch of silver beet that looked so promising at the farmers' market can quickly become a source of guilt lurking in your fridge.

Before we get into cooking methods, let's get to know our green friends better. Different greens have different personalities (yes, I think about my vegetables that way!):

 Tender Greens (Quick-Cooking):

• Baby spinach: The gentle soul of the green world
• Rocket (arugula): The spicy friend who livens up any party
• Asian greens like bok-choy: The versatile performers

 Sturdy Greens (Need More Love):

• Kale: The tough exterior with a tender heart
•  Silver beet (Swiss chard): The reliable workhorse
• Collard greens: The patient one that rewards slow-cooking ( not used that much in Australia)

 The key to enjoying greens when cooking Just4Me is proper storage.   One of the best ways to store them is in The Swag, an Aussie invention, a calico bag that keeps veggies fresh for ages, especially leafy greens. Those bags are not cheap, but I've had mine for ages, and they have saved me some by keeping my leaf greens and others very fresh for way longer than any other way I've tried. If you do not have swag here's my foolproof system for keeping leafy greens:

 The Perfect Setup:

1. Keep them dry until ready to use
2. Store with a paper towel in a sealed bag
3. Use your crisper drawer strategically
4. Create a "eat me first" section in your fridge
5. Label with purchase dates ( nice to do, but I'm not great at this)

 Pro Tip: The Jar Method: For herbs and leafy stems, treat them like a bouquet! Place them in a jar with water, cover them loosely with a plastic bag, and they'll stay fresh twice as long.

1. The Quick Sauté (Perfect for Busy Nights)

• Heat olive oil and garlic
• Add greens and a splash of water
• Season with salt and pepper
• Cook until just wilted (2-3 minutes)
• Finish with lemon juice

 2. The Asian Stir-Fry (Bok Choy's Time to Shine)

• Get your wok smoking hot
• Add ginger and garlic ( or Colbrah Estate infused oils lemongrass and ginger or garlic l) 
• Throw in chopped greens
• Splash of soy sauce
• Optional: sesame oil finish

 3. The Slow Braise (Tough Greens' Best Friend)

• Start with bacon or pancetta (optional)
• Add onions and garlic
• Layer in chopped greens
• Add stock or wine( dry vermouth instead of white wine as it keeps when opened)
• Simmer until tender (20-30 minutes)

4. The Steamed Sensation (Pure and Simple)

• Set up your steamer ( or Varoma for TM users;  mine get used every day)
• Layer greens with garlic slices
• Steam until bright green
• Drizzle with good olive oil(or Colbrah Estate infused oils)
• Sprinkle with sea salt

 5. The Grilled Surprise (Yes, You Can!)

• Brush whole leaves with oil ( spray with oil in a Decor oil spray bottle a jsut4Me cook must have )
• Season generously
• Grill for 1-2 minutes per side
• Finish with lemon and chilli

 6. The Soup Star (No Waste Hero)

• Sauté aromatics ( frozen onions and dried mushroom are my pantry staple go-to here))
• Add chopped greens
• Pour in the hot stock
• Simmer briefly
• Blend if desired

This is a perfect Thermomix fast comfort meal made with almost nothing 

7. The Raw Revolution (When It's Too Hot to Cook)

• Massage tough greens with oil and salt
• Add acid (lemon/vinegar)
• -Let rest 10 minutes
• Add your favourite toppings.

There you have my seven ways with leafy greens. What's your favourite way to have leafy greens? Let me know in the comments below.

Now, let me share my absolute favourite way to use up any and all greens – my NOMA-inspired green sauce. This sauce turns even the saddest-looking greens into liquid gold.  This is a super easy sauce, greens, butter and red currant jelly. I know it's strange, but watch the video to see the reaction to tasting this sauce for the first time. 

Freezing Techniques:

• Blanch and freeze in portions ( in reality, I buy ready frozen as I'm not patient enough to do this, but I know friends who are)
• Make green ice cubes for smoothies(blend In Thermomix or food process and fill baby-food freezer trays or ice cube trays)

Meal Prep Strategies:

• Prep greens on shopping day
• Create a weekly green rotation to prevent boredom
• Plan multiple uses for each bunch of greens

Cooking Just4Me isn't about scaling down recipes – it's about creating a kitchen practice that celebrates feeding yourself well. When we treat our ingredients with respect and creativity, we're really showing ourselves that same respect.

• Buy what delights you
• Store it with care
• Have multiple plans for each ingredient
• Create no-waste backup plans
• Freeze before things go bad

Remember that different greens shine in different seasons. In South Australia:

• Spring: Rocket, spinach, watercress
• Summer: Asian greens, lettuce varieties
• Autumn: Silver beet, kale
• Winter: Collards, mature spinach

These green goddesses offer:

• Vitamin K for bone health
• Iron for Energy
• Fiber for digestion
• Antioxidants for overall wellness
• Folate for cell health.

How do you make the most of your greens? Have you tried any of these methods? Share your experiences in the comments below!

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Remember, in the Just4Me kitchen, every leaf counts, and you're absolutely worth cooking for!