Day 2 - Great Greens

OK - so you bought a bit too much spinach or arugula or (insert bitter green here) at the farmer's market and you're freaking out. You've never used it all before it wilts! Yes, it happens, but it won't this week.

Because even though spinach or arugula are perfect for cool, clean salads, their toughness to stand up to heat comes in handy in the skillet. If you used it for the asparagus recipe yesterday, wipe it clean with a paper towel and you're ready to roll.

Drop a tablespoon of OLIVE OIL into a skillet on medium heat. Rinse and dry a large bunch of SPINACH or ARUGULA and toss into skillet with a crushed clove of GARLIC. Stir fry until greens wilt. Throw onto plate with a few squeezes of LEMON, a handful of crushed PEANUTS and some freshly milled PEPPER. Die happy.

You can always replace spinach with collard greens (de-stemmed, of course) or kale. Bok choy also works tossed with soy or black bean sauce.