Good morning. Last week we covered how to buy spices & what essentials to stock up on. This week let’s dive into how to sneak in leftover greens to various dishes — a tactic everyone can use, not just parents with picky eaters.

LIFESTYLE COOKING TIP 🤝

Sneaking in leafy greens

If you’ve got leafy greens wilting in the fridge, don’t toss them — stir them into whatever you’re already cooking.

Why it works: Greens shrink dramatically when heated, their flavors mellow, and they disappear into the background of soups, pastas, stir-fries, casseroles, or egg dishes. You eat more greens, boost nutrition, and eliminate waste in one go.

Plus, you add some color and earth flavors - which can make monotone dishes more exciting.

Greens to try

Spinach
Kale
Arugula
Cabbage
Collards, mustard, or beet greens

Example meals to use them in

Soups & stews
Pasta dishes & casseroles
Stir-fries & grain bowls
Egg dishes (omelets, frittatas, shakshuka)
Pestos, sauces, or smoothies

How to do it

Wash, chop, and remove tough stems if needed.
Cook your base dish (soup, pasta, stir-fry, eggs, etc.).
Stir in heartier greens during the cooking process, or add more delicate greens near the end so they just wilt and blend in.
Balance flavors with a pinch of salt, a squeeze of lemon, or a splash of vinegar.

Pro move: Stronger greens like kale, collards, or mustard benefit from more cooking time plus a squeeze of lemon or vinegar to smooth out bitterness.

RECIPE RECOMMENDATIONS ✅

Cooking with vegetables

Have some leftover greens or veggies you need to get rid of? Check out our cooking with veggies collection to get some inspiration:

Cook the Collection

FOOD TRENDS 🚀

Never-ending Negronis

Why are there so many variations of the Negroni?

These days, there seems to be a Negroni variation on every cocktail menu. The classic Negroni consists of equal parts gin, sweet vermouth, and Campari, but those core components create a riffable formula:

The White Negroni swap in dry vermouth and Lillet Blanc, resulting in a more subtle, floral cocktail.
The Negroni Sbagliato replaces gin with Prosecco—a happy accident that led to a lighter, sparkling version.
Similarly, the Americano uses sparkling water to cut the Campari and sweet vermouth for a lower abv sipper.
The Boulevardier substitutes whiskey for the gin, creating a darker drink for bourbon or rye enthusiasts.

It’s also become a staple for zero-proof menu sections. “No-gronis” deliver on the bittersweet flavor profile without the booze.

The Bigger Picture: Cocktails are interesting because they are set up as ratio formulas that encourage variations. We think more cooking recipes should be set up this way — broken down into their essential components so you know how to substitute and riff.