How many shades of green can you fit into a basket?

In your basket tonight you will find:

Oregano

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Bok Choy – you can eat the flowers and the big base leaves. The tender (green) part of the flower stalk is edible too, but the lower (white) part is too fibrous. All the leaves are edible, both the green and the white parts.

Of course you can store, sort and cook all these leafy veggies however you wish, but to be able to close my fridge door, this is what I did tonight. For now, forget knives and take out the scissors. I cut off all the flower tops and small bok choy leaves and put them in a container to add to green salads in the next few days.

Then I snipped off the base and washed the spinach leaves then steamed them — because I know spanakopitas and palak paneer are in my near future.

I bagged the two lettuce heads in those holey zip-loc bags and had a green salad for supper.

The mustard greens and bok choy base (and big leaves) are rinsed and chopped for tomorrow’s lunch stir-fry.

If you happen to be super fast, you can also chop up green onions for ease of use in stir-frys, guacamole/salsa, omelettes, salad or pasta or soup topping.

Oregano is now in a paper bag in the fridge, again if you have time you could snip/wash/dry the leaves off and put them in a container for later use – they stay fresh longer if you wrap them in a moist paper towel. Et voilà!