Baby Greens Are Not A Waste of Time

My chef friend once told me that one thing separates decent cooks and good chefs.

That one thing, or things, rather, are herbs. The use of herbs and baby greens in a dish elevate the presentation and flavor of a dish to the next level.

At all times, this broke-ass kitchen of ours is stocked with the following. You can steal this checklist too, if you'd like. 

Herbacious Checklist:

• Thyme
• Rosemary
• Sage
• Chives

That wasn't so hard, was it?

This week we're grateful to have micro bulls blood (the red stuff) and rainbow lucky sorrel in our fridge from the Chef's Garden. It's amazing what these fantastic little greens do to the flavor and texture of food. The bulls blood tastes like beets. The sorrel? Tart like a granny smith apple. On fatty, plain Jane avocado toast, these baby greens shine as the star. They also look really pretty. 

So next time you're grocery shopping, throw in some chives and thyme. Next time you're having people over, grab some edible flowers for cocktails. Frying chicken? Buy sage and layer it underneath the skin before cooking to add lemony, floral notes to crispy, fatty skin.

It will never feel like a waste of money.