Zero Waste
Got some leafy greens about to go in the bin? Here's how you can use them all up!
Why does this happen? Is it because we forgot that we place our tiny leafy greens in the back of our fridge and then they turn soft and mushy, so we end having to throw them away?
It’s okay, I’ve been there before too, but now there are ways to keep your leafy greens staying fresh, longer.
It’s okay, I’ve been there before too, but now there are ways to keep your leafy greens staying fresh, longer.
After shopping, remove leafy greens from the bag and give them a good rinse, pat them dry and wrap them in a tea towel and store in your fridge.
Divide half the bag worth of leafy greens and store in the freezer to use later in a smoothie, stew, soup, stir-fry, curry or even in baked goods like; cakes, muffins, breads or pancakes.
Plan your meals ahead and use before the best by date. Use your best judgement and also smell, touch and inspect your food before consuming.
On to the recipe...
Serves 4-6
200g chickpea flour
1tsp baking powder
1 tsp salt
1 tbsp olive oil
200ml water
2 large handfuls of leafy greens
To a blender or food processor, add all ingredients and blend until smooth. You should end up having a pancake-like consistency. If too thick, add a splash of water. If too runny, add 1 tbsp flour.
To a frying pan on medium high heat, add a heaped spoonful of the green chickpea batter and spread light and evenly. Cook on one side for 5 minutes or until the bottom is golden brown and the edges start to crisp.
Add your toppings while the pancake cooks. I like adding dollops of pesto, sliced red onions, chopped tomatoes, sliced carrots and courgette and sprouts. Finished off with a squeeze of lemon.
Enjoy!
Featured image by Max La Manna
