The holy trinity of greens, eggs, and rice.
Bon Appétit
test kitchen put in front of me. It's our daily recipe tasting, and my job is to see, smell, and, yes, eat every recipe that will ultimately appear in print or online. It’s great in theory, but occasionally brutal in practice. Some days, it’s five desserts and nothing else. Recently, it was a slew of Super Bowl snacks in a single 30-minute sitting—a party for one with no TV in the room. Thanks to our editorial schedule, I have eaten Thanksgiving in July for the past four summers, gorged on frozen desserts in the dead of winter, and eaten a very weird variety of things in unpredictable quantities at the time of day most people reserve for an afternoon coffee.
As a result of this insanity, I’ve basically stopped eating dinner most nights. On the rare nights that I’m actually hungry, or just feel so out of whack for eating too many cookies or queso, my reset strategy is to load up on veggies and clean protein, even if it’s just to insert some balance back into my ridiculous diet. I usually crave dark, leafy greens on those nights, and this is one of my favorite ways to make them., such as collards, kale, mustard greens, or mature spinach.
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