This is the story of a true leftover transformation. Sarah Jampel made Amanda Hesser's creamed greens (link below) with mustard greens and baby spinach, minus the pancetta, minus the pasta. The next day, she turned it into a variation of palak paneer: Process onion, chile, and ginger in the food processor. Heat canola oil on the stove, add mustard seeds till they pop, then dissolve in some coriander, cumin, and garam masala. Add the processed veg and sauté gently, until they've softened up a bit. Then add the greens and paneer that's been boiled for 10 minutes and chopped into cubes. Simmer everything for 10 more minutes, then add a dollop of yogurt or a splash of cream and a generous drizzling of lemon juice. Season with salt!