I’m on spring break this week (woohoo!), so Monday I decided to cook a midday meal for Micah and enjoy it with him on his lunch break.
The challenge? Leftovers.
Besides my neuroses about eating my food from contrasting dishes, I’ve also got a serious obsession with eating or using every last tidbit of leftover anything. Sometimes, that just means I’ll eat chili every day for a week at lunch because we made a big batch. Sometimes, leftover vegetables go into a soup. Sometimes, that leftover soup becomes pasta sauce. And sometimes, I’ll save things like 3/4 of a cup of potlikker from a batch of collard greens.
Yes, I hoard cooking liquid. But if you’ve ever slurped up a spoonful of potlikker, you know why. It’s smoky and salty from the ham hock that simmered in with the greens, it’s tangy from a splash of apple cider vinegar, it’s spicy from a dash of hot sauce, and it’s sweet from a sprinkling of brown sugar. This humble stuff is amazing all on its own, and when you cook with it, you can work magic.
Besides this 3/4 cup of heavenly broth, what else did I have to work with? About two cups of leftover butterbeans from a veggie-filled supper last Tuesday, a couple of pork sausage patties from Sunday’s lazy brunch, some lovely cherry tomatoes, and a bag of rainbow quinoa.
The delicious result:
This came together in about 30 minutes (most of which was inactive time as the quinoa cooked), and Micah and I both enjoyed this hearty one-dish meal.
What’s in it:
- 1 teaspoon olive oil
- 1/3 cup quinoa
- 3/4 cup potlikker
- two cups cooked butterbeans
- two cooked patties of pork breakfast sausage (about 2-3 ounces), crumbled
- about a cup of cherry tomatoes, halved (or quartered, if they’re big ones)
- a little oil for drizzling over the top
- Heat the olive oil in a small saucepan over medium heat.
- Add the quinoa. Stir it around in the hot oil for about 5 minutes. (It’ll smell yummy and nutty as it starts to toast.)
- Add the potlikker, bring the pot to a boil, then reduce to a simmer.
- Cover and cook for about 20 minutes.
- Stir in the beans, sausage, and tomatoes, and warm on the stove until the whole thing’s heated through.
- Divide into two bowls. Or eat the whole pot by yourself, because that’s kind of what I wanted to do. 🙂
- Drizzle with a little more olive oil, or (even better) a splash of red chile oil and cilantro oil. (We cancelled our cable and no longer have the Food Network, but we’ll always have the magic of Bobby Flay’s flavored oils.)
You could substitute your favorite variety of beans, any kind of sausage, a different grain….you could even use regular old chicken broth instead of the potlikker, if you have to. But if you happen to cook and eat a mess of greens any time soon, save the juicy goodness that’s left in the pot. It’ll change your life.