One of those meals that happens when the fridge needs clearing out. I had some corn and some collards and kale that needed using up, as well as some potato salad from a few nights ago. And fortunately, there was some Conecuh sausage in the freezer. (THE best sausage, in my opinion.)
So, corn and sausage on the grill, kale and collards sauteed with onions and garbanzos, potato salad lurking beneath some fresh spinach and cucumber.
And to drink, the remains of a gin and tonic, topped off with some red wine from a box. It makes a refreshing drink, reminiscent of a very good sangria we had in Spain many years ago.
6 comments:
Clearing out does not mean no cooking or no preparation. It's looks awfully good.
You and Sue. I just posted of her being Queen of the Leftovers.
A glass of good sangria is most enjoyable...and helps the left overs become more delicious, IMHO.
It looks delicious and healthy too. So satisfying to think of uses for leftovers.
Hmm—g and t with wine. Sounds pretty good, I’ll have to try that. And—I love collards sautéed until they’re tender in bacon grease, with a little vinegar.
What a good idea, Mary! I usually use olive oil but you have inspired me. In fact, when I read this was right before supper and I happened to have kale and bacon drippings on hand. Also onions. Delicious!
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