I’m actually a big fan of leftovers. More yummy food with less work. Of course sometimes I misjudge what will be good leftover and what will be disappointing.
I didn’t think leftover sauteed greens would be any good. However the Bitter Greens with Sweet Onions and Sour Cherries had a full serving leftover and I couldn’t throw it out. So I stuck it in the fridge and reheated it the next day. It reheated suprisingly well. I threw it in my small (8″) non-stick skillet with a lid and just stirred a couple times, I don’t think I even added any extra liquid or oil. It reheated quickly too. Then I plopped it on a plate and used the same pan to heat a slice of polenta. That didn’t work quite as well since the yummy crunchy bits decided to stay on the skillet when I slid it onto the plate. But all in all I did not notice a severe decline in taste of the greens. Yay for a yummy lunch.
Sadly, I thought the napa cabbage based asian-style slaw would keep decently. Except it didn’t really, I mean it was edible but it screamed “left-over” because the napa cabbage got rather wilty. Oh well.