Roasted Vegetables with Wilted Greens

Everyone’s done it—left the roasted vegetables in the oven for 15 minutes too long (or more). Now they’re scorched, and there’s no time to run to the store for more. Don’t fret! Adding some greens, a shallot vinaigrette (or your favorite bottled dressing) to pull it all together, and a quick title change will make your new dish seem like you planned it from the beginning.

Burned roasted vegetables

Lots of sturdy greens, such as kale, arugula, even green cabbage or romaine lettuce (or a combination)

¼ cup minced shallot

3 tbsp red-wine vinegar

1 tsp kosher salt

½ cup plus 2 tbsp. extra-virgin olive oil

Handful of toasted pine nuts or walnuts

Salvage: Slice off the burned parts, then cut the vegetables bite-size.

Make a quick vinaigrette (or use a storebought one): Put shallot and vinegar in a jar with 1 tsp. salt. If you have time, let sit for 10 minutes to soften (also, the shallots will lose their sting). Add ½ cup oil and shake vigorously to blend.

Prep greens: Eyeball how much vegetable you have left. Grab about six times that amount in whatever sturdy-ish greens you have. Slice or tear the greens bite-size, then put in a large pot with 1 cup water, remaining 2 tbsp. oil, and a sprinkle of salt.

Wilt greens: Cook greens over high heat, stirring, just until barely wilted, 2 to 3 minutes. Drain.

Assemble: Put wilted greens in a serving bowl with your charred vegetables and add a handful of toasted nuts. Drizzle to taste with vinaigrette and serve on a beautiful platter.

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Roasted Vegetables with Wilted Greens