“What was the last thing you searched for online? Why were you looking for it?”
Shredded spring greens.
We’ve had a couple of weeks of processed carb-heavy meals; risotto, pizza, gnocchi, more pizza, and pies. We really felt it was time to balance out our veg deficit 🙂
This afternoon I’ll be making a smoked haddock and leek soup, such a warming and filling soup with lots of allium-based vegetables in it, and to max out the vegetable quotient we’re going to be pouring it over shredded spring greens.
I just wasn’t sure whether or not the hot liquid from the soup would be enough to make the greens tender enough or would I have to wilt them slightly before adding the soup.
It seems that the soup’s heat should be enough.