Washing and Storing Leafy Greens

How many times have fruits or vegetables gone to waste because you didn’t eat them in time?  Perhaps you share my bad habit of shopping as though you’re feeding an army.  After the 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 to wash and store leafy greens. 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 = less in the trash and more money in your wallet.
Today’s technique is perfect for all leafy greens such as romaine, spinach, kale and swiss chard.



Step 1/Washing Greens: Place leafy greens in a large bowl and fill with cold water. Be sure to immerge the greens in the water – use your hands and have fun! The more you move around the greens, the more dirt can fall to the bottom of the bowl.

Step 2: 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 greens, the dirt will sink to the bottom of the bowl. Continue doing this until all greens are out of the bowl.

Step 3/Drying Greens: Once all of the greens are on the paper towel, add a 2nd layer of paper towel on top of the greens.

Step 4: To dry the greens, slowly roll the paper towel from one end to the other, as though you’re rolling sushi.

Step 5/Storing Greens: Place greens wrapped in paper towel in a plastic bag and store in the refrigerator. Voila – fresh, clean greens ready to use all week long!

Here are a few of my favorite recipes featuring leafy greens:

Egg White Omelet with Sun-dried Tomatoes, Feta and Spinach
Sauteed Swiss Chard with Lemon and Garlic
Butternut Squash, Sausage and Kale Baked Pasta

Your fork is waiting.



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