ZERO WASTE GREENS
Knowing how to use up leftovers is the ultimate in kitchen hacks. Food waste is a universal issue, as is food accessibility. It makes no sense to discard good food when so many go without. This dish is an extra great window into zero waste because not only does it give the cook a platform to use older veg, but it also makes secondary use of fats and spices that would otherwise be washed down the sink.
KITCHEN HACK STEPS:
Reserve the fat from cooked meat and keep aside in the fridge for the next day. Roast lamb is great for this.
Fish out any older wilted greens from your vegetable drawer and chop up into rough portions.
Heat the fat in a pan. Add a little salt and spices if needed. Cook the wilted greens (in this case, gem lettuce) until slightly charred.
Add soy, fish sauce or Worcestershire sauce for extra savoury quality and to help deglaze the fat and spice from the pan.
Finish with a little liquid acidity to tighten up the dish and give it more “wow” flavour impact. Choose a squeeze of lime, a little mirin, or a light touch of sherry or apple cider vinegar.