Quarantine Greens
Onto this stage of culinary crisis, enter “quarantine greens.” Super-hero of the food world, this infinitely variable blend can keep you in fresh-ish greens for months.
You may already have been making some version of this, maybe after seeing the New York Times beans with herb oil or Bon Appetit’s gremolata or,… ? Anyway, if you start with fresh things, mash ’em down, salt lightly, mix and cover with oil, you’ve got a tidy little power-pack of greens that’ll last longer than most marriages.
The gist: loads of tender herbs; smooshed in a mortar-and-pestle or chopped in a food processor or blender; add oil and a little salt (you can always add more later); pack into containers (small is good), leaving a margin from the tippy-top; cover with more oil (so the tops of the greens are covered); and freeze all but one container, the smaller the better. Keep one container in the ‘fridge for now, and rotate from the freezer to the fridge whenever you need more. Voila, quarantine greens.
You’ll see: the mass of greens that fills a food processor bowl becomes a mere 1/4 cup or so. A heaping tablespoon of the most beautifully vivid green puree will jazz up anything! A bowl of beans, tortillas with cheese; toast of any kind; some meat-thing, if you’ve got that going,… Salad in a spoonful, people!
Use this recipe simply as a suggestion, a template or foundation from which you can build your own. And if you’re worried about how some “strong” green things might affect the whole, don’t. There’s too much else to worry about right now, and you have to pick. This is minor. Also, it’s amazing how the blend even out flavors while imparting a bright brilliant delectability! So, fear not. Oh, and if you want to add a little crushed garlic, go for it. Also, lemon rind or (maybe when serving) lemon juice or other acid such as red wine vinegar. Add in tiny increments and taste.
Ingredients for Quarantine Greens
If you don’t have any of these ingredients, skip ’em! Swap in others! The whole point is that you can make this with any of all sorts of green things. Even if you’ve only got three – say, parsley, basil, and mint; or cilantro, chives, and oregano – it’ll be delish and waaay healthier than no greens at all.
1 bunch (don’t worry how big this is – anywhere between 1 and 3 cups loosely packed is great) each “mild-ish” greens/herbs: cilantro, leaves and stems! (do not use any yellow or wet-black-green parts); parsley, leaves and the tender stems; arugula; dandelion greens; fresh spinach,…
About half the size of that bunch of any or each: mint, chives, basil, oregano (I’ve been using chives and oregano because they’re available in the garden right now, and the oregano is super mild and tender.)
About 1/4 or less the bunch size of any or each: dill, oregano
Fresh thyme and/or fresh rosemary, if you’ve got ’em, but maybe no more than 1/8 the size the (parsley/cilantro) bunch.
Technique for Quarantine Greens
Clean the greens with a good bit of water. Shake off excess as well as you can. If they might be carriers of Covid-19, repack into a container with a paper towel to keep them from getting mooshy-bad, and refrigerate for a few days. I’m not sure how refrigeration affects the virus – it might last longer than at room temp – but it does sound like the virus “dies” over time, and after 3 days (at room temp) you’re in the clear.
Then: Roughly chop the big stuff (those with stems, for example) and put into a food processor. Add the others, and pulse (you don’t want them to heat up) until they’re a small mass. Add some oil and a couple pinches of salt, mix again.
Pack into containers, cover with oil, label, and freeze or refrigerate. They’ll keep in the freezer indefinitely. (I’ve used them after a couple years to no ill effect. Don’t tell Mr. Hollywood.)
a tu salud!
Sorry I don’t have any pics! My quarantine greens are all frosty and frozen right now.
How can a body keep getting those nutrient-important greens- salad! dark green leafy veg! – without leaving home? (Well, with one grocery store or market run.) Now you know!
If’ you’ve got other ideas, do shoot me a line, and let’s pass ’em on. As we settle into this quarantine business, one of the most challenging food items are the perishables, including greens. “Putting up” a few containers of quarantine greens just might buy you and yours some peace of mind.
