RECIPE: Rebecca’s Leftover Greens



For more info on using weeds, read Rebecca Gilbert: Foraging Farmer

Some wild greens or weeds Rebecca Gilbert suggests for this include lamb’s quarters, amaranth, and wild mustard greens.

“This dish is so good,” Rebecca says, it’s worth making leftovers on purpose. I never measure when I make this, estimating according to the quantity of greens I have left over. You can do the same, using this recipe as a guide.”


1 cup cooked, very well-drained greens

1 teaspoon soy sauce or tamari

1 teaspoon vinegar, preferable rice or balsamic

½ teaspoon toasted sesame oil

1 splash hot sauce, or to taste


Toss to blend and refrigerate overnight. Eat the next day, ice-cold.

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Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.

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