It pays to hold on to things
As Chef de Cheap I have a reputation of frugality to live up to. By frugality, I refer to using the resources that I am given in the best and furthest extent I can take them. No part of an ingredient should ever be thrown out. If we can eat it, than we can…eat it!
Ok, first example of this. Yesterday, I tasked you with holding on to the Beet greens. Well today I will show you a simple way to make a small side salad with those greens!
What you will need:
- Beet greens (in my case, I had about 740 grams)
- 2 small cloves of Garlic, thinly diced
- 2 tablespoons of olive oil
- The beet greens are sort of like a free gift because you were going to throw them away anyway. $0.00
- There are around a dozen cloves in a head. My grocer sells each head for $0.50. So I am going to say around 0.10 ¢ for the 2 small gloves.
- 2 tablespoons of Olive Oil. The bottle of olive oil used was $8.00 for 24 ounces. I used 2 tablespoons, and since 2 tablespoons equal one ounce, I used around 0.33 ¢ for this dish.
- I didn’t count the salt and pepper, but honestly it is so minimal. If you want to add a couple more cents go ahead.
- Total food cost: 0.44 ¢
How to make:
- De-stem the greens (consult above picture for reference)
- Get a pot of boiling water going with a very liberal amount of salt. How ever much your heart desires. This isn’t science. It’s cooking.
- Have a strainer ready. Put them in for 25 seconds, take them out and strain under cold water for 3 seconds.
- Transfer to a bowl. Combine olive oil, garlic, pinch of salt, pinch of pepper. Mix. Enjoy.