We're in the midst of Spring cleaning, and the first order of business — other than tossing out over-the-hill foods — is clearing the pantry, fridge, and freezer of those one-off items that are still hanging around. Our latest series, Cabinet Cleanout, will focus on using the resources we have on hand, and little else.
Last Friday, with the temptation of Thai takeout dangling over my head, I opted to be economical and imaginative with little more than bacon, collard greens, and tomatoes. The pantry was stocked with dry pasta, frozen brown rice, and prepared millet, and while I deliberated pasta with greens, I decided to make bacon-flecked wilted collards, served on a bed of creamy millet the same way a Southern restaurant might offer greens with grits.
I felt healthfully satisfied at the end of dinner, and the vegetable crisper was looking tidier. What imaginative dish would you have come up with using the same ingredients? To see how this meal came together, read more.
2 tablespoons canola oil Serves 2.
1 slice thick-cut bacon, diced
1 cup grape tomatoes, halved
1 small bunch collard greens, roughly chopped
1 cup chicken stock, homemade or store-bought
Salt and freshly ground pepper
Millet or rice, for serving
2 tablespoons canola oil