The road to hell is paved with good intentions...During your last grocery store run, buying the jumbo size bags of spinach and kale seemed like a great idea as you imagined yourself eating big, delicious Instagram worthy salads all week.
Seven days later, those bags of spinach and kale are looking a little soggy. Though they may not be crisp salad material, don't throw them out just yet!
Try these 4 clever uses for leftover spinach and kale:
#1 FREEZE AND USE IN SMOOTHIES
Frozen kale and spinach makes for great icy smoothies. You can portion your wilted spinach and kale into single size baggies before you freeze. A pro move is to throw some leftover berries or bananas slices in the baggie too for grab and go smoothie blends (just add protein powder and almond milk or water!).
#2 ADD GREENS TO YOUR SOUP
Throw the leftover spinach and kale into your pot of soup, chili, or stew. The heat will cause the greens to wilt up nicely. Greens absorb favor easily so they'll add extra volume and fiber to your meal without altering the flavor.
#3 TUSCAN KALE & SPINACH
Sautee the greens in hot olive oil, garlic, and crushed red pepper seeds. Throw in some cubanelle peppers or Italian long hots and you've got my favorite side dish.
#4 PUREE & ADD TO BROWNIES, COOKIES, & CUPCAKES
This is the best sneaky trick. Puree the leftover greens and add 1/2 cup to your brownies, cookies, or cupcakes. This puree works best in chocolate sweets, however if you don't mind green chocolate chip cookies, you can add the puree to that batter also!