Learn how to wash, dry, and store leafy greens to stay fresh all week and cut food waste. Easy, step-by-step method for spinach, kale, romaine & more.
How many times have fruits or vegetables gone to waste because you didn’t eat them in time? Good intentions of making a kale salad getting forgotten in the bottom drawer. After a long winter, I get so excited every time I visit my local farmer’s market that I almost always buy too much. Although I can’t control how crazy you get at your farm stand, I can help you learn How to Wash and Store Leafy Greens so they don’t go to waste!
Taking this simple step when you return from the store will save you precious time later in the week. Additionally, having access to washed and ready greens means you are more likely to throw them in your omelets, smoothies, pastas, salads, and more. The bottom line: more greens on your plate equals less in the trash and more money in your wallet.
How to Wash and Store Leafy Greens
Time needed: 10 minutes
Today’s technique is perfect for all leafy greens such as romaine, spinach, kale, and Swiss chard.
- Wash greens
Place leafy greens in a large bowl and fill with cold water. Be sure to immerse the greens fully in the water. - Lay out greens
Slowly lift the greens out of the bowl and place them on a double layer of paper towel (about 3-4 squares length.) As you lift the individual leaves, the dirt will sink to the bottom of the bowl. Continue doing this until all greens are out of the bowl. - Dry
Once all of the greens are on the paper towel, add a 2nd layer of paper towel on top of the greens. - Wrap
To dry the greens, slowly roll the paper towel from one end to the other, as though you’re rolling sushi. - Store
Place greens wrapped in a paper towel in a plastic bag and store in the refrigerator. Voila – fresh, clean greens ready to use all week long! As you can see, it’s very simple to wash and store leafy greens.
Place leafy greens in a large bowl and fill with cold water. Be sure to immerse the greens fully in the water.
Favorite Leafy Green Recipes
- Egg White Omelet with Sun-dried Tomatoes, Feta and Spinach
- Sautéed Swiss Chard with Lemon and Garlic
- Kale Salad with Apples and Walnuts
- Easy Chicken Soup with Greens
- Pesto Chicken Pasta with Swiss Chard
Eat It, Like It, Share It!
Did you try this method and love it? The next time you try it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share what you made with your leafy greens.
Frequently Asked Questions
Most greens will stay fresh for 3–7 days if washed and stored correctly. Heartier greens like kale and Swiss chard last a little longer, while delicate greens like spinach or arugula are best enjoyed within a few days.
Bagged greens labeled “pre-washed” or “ready to eat” are safe to use as is. That said, you may prefer rinsing them again for extra freshness or peace of mind. If you do rewash, be sure to dry them thoroughly before storing.
It’s best to wash greens before storing so they’re ready to grab and use. As long as you dry them well and store them properly, they’ll stay fresher longer than unwashed greens.
How to Wash and Store Leafy Greens
Instructions
- Place leafy greens in a large bowl and fill with cold water. Be sure to immerse the greens fully in the water.
- Slowly lift the greens out of the bowl and place them on a double layer of paper towel (about 3-4 squares length.) As you lift the individual leaves, the dirt will sink to the bottom of the bowl. Continue doing this until all greens are out of the bowl.
- Once all of the greens are on the paper towel, add a 2nd layer of paper towel on top of the greens.
- To dry the greens, slowly roll the paper towel from one end to the other, as though you're rolling sushi.
- Place greens wrapped in a paper towel in a plastic bag and store in the refrigerator. Voila – fresh, clean greens ready to use all week long! As you can see, it's very simple to wash and store leafy greens.
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