We were nearing the end of one of the best batches of spaghetti sauce I’ve ever made and I wasn’t sure there would be a sufficient quantity for dinner, so I sautéed a few sliced mushrooms and added them in. Those little guys put the flavor way over the top on the delicious scale.
The collard greens were leftover, and they reheated nicely in a small frying pan with just a bit of water.
I sprinkled Asiago cheese on mine, and then added a few crumbles of Feta cheese. They provided just a bit of piquantness that made the whole plate of food sing with flavor.
As a bonus, there was enough left to accommodate a cup or so of cooked beans and some Mexican seasonings, and we have another meal of chili over rice. Or maybe … the eggplant will call dibs on the sauce and I’ll go that route.
Always an adventure.