How Best to Preserve Your Leafy Vegetables.
Washing
To wash leafy greens and fresh herbs:
– place their full leaves in the strainer section of a salad spinner. Put the strainer in the outer bowl of the salad spinner and place it in the sink.
– Run water over the greens until the water fills the salad spinner above the level of the greens.
– Move the greens around in the water with your hands, then lift the strainer out of the bowl.
– After this first rinse, the bowl will be filled with dirty water and the strainer will have the wet greens in it. Dump the dirty water, and repeat the process.
You’ll need to do this a few times, and you’re done when the water in the bowl is no longer dirty. At this point, you can dry the greens in the salad spinner.
Storing
– Line a large storage container or zipper bag with a paper towel. I like to keep a few large storage containers on hand just for this purpose, with a strict “Don’t put anything else in here!” rule for my family.
– After washing your greens, transfer the dried greens from the salad spinner to the storage container. Then place another paper towel on top of the greens. Cover the container and refrigerate.
Salvaging
Even with clean, well-stored greens, you won’t be able to enjoy them unless you move them out of the refrigerator and onto your plate.
Go through your refrigerator twice a week and see if you have greens that need a home soon. If you do, make a plan so they don’t go to waste. You can always throw them in a soup or salad. {This Lentil Dish is kid-friendly and is a great dish to add extra greens to at any time.}
Freezing
Many types of greens, including kale, spinach, and arugula, can be frozen for another day.
To freeze greens:
– wash them thoroughly as detailed above.
– Then place them in a large pot of boiling water for about 2 minutes. This blanching process seals in their color, flavor, and nutrients.
– After blanching, transfer the greens to a large bowl of ice water to stop the cooking.
– Leave them in the ice water for 2 minutes, then drain the greens.
– Transfer them to small zipper bags and remove as much air as possible before sealing. I like to store frozen greens in quarter cup portions to use in green smoothies. They can also be added to soups or defrosted for a quick side dish.
By properly washing and storing greens when you bring them home from the farm or market, you’ll keep them fresh until you’re ready to use them.
Lastly:
Get three (3) or more sheets of newspapers.
Put in your vegetables without washing them. make sure they are not wet.
Wrap up the newspaper and place in the fridge.
This keeps the veg green and fresh for about 2days before use.
Do u have any other sure ways of preserving your green leaves, feel free to share with us.
until next time...
To wash leafy greens and fresh herbs:
– Run water over the greens until the water fills the salad spinner above the level of the greens.
– Move the greens around in the water with your hands, then lift the strainer out of the bowl.
– After this first rinse, the bowl will be filled with dirty water and the strainer will have the wet greens in it. Dump the dirty water, and repeat the process.
You’ll need to do this a few times, and you’re done when the water in the bowl is no longer dirty. At this point, you can dry the greens in the salad spinner.
Storing
– Line a large storage container or zipper bag with a paper towel. I like to keep a few large storage containers on hand just for this purpose, with a strict “Don’t put anything else in here!” rule for my family.
– After washing your greens, transfer the dried greens from the salad spinner to the storage container. Then place another paper towel on top of the greens. Cover the container and refrigerate.
Salvaging
Even with clean, well-stored greens, you won’t be able to enjoy them unless you move them out of the refrigerator and onto your plate.
Go through your refrigerator twice a week and see if you have greens that need a home soon. If you do, make a plan so they don’t go to waste. You can always throw them in a soup or salad. {This Lentil Dish is kid-friendly and is a great dish to add extra greens to at any time.}
Freezing
Many types of greens, including kale, spinach, and arugula, can be frozen for another day.
To freeze greens:
– wash them thoroughly as detailed above.
– Then place them in a large pot of boiling water for about 2 minutes. This blanching process seals in their color, flavor, and nutrients.
– After blanching, transfer the greens to a large bowl of ice water to stop the cooking.
– Leave them in the ice water for 2 minutes, then drain the greens.
– Transfer them to small zipper bags and remove as much air as possible before sealing. I like to store frozen greens in quarter cup portions to use in green smoothies. They can also be added to soups or defrosted for a quick side dish.
By properly washing and storing greens when you bring them home from the farm or market, you’ll keep them fresh until you’re ready to use them.
Lastly:
Get three (3) or more sheets of newspapers.
Put in your vegetables without washing them. make sure they are not wet.
Wrap up the newspaper and place in the fridge.
This keeps the veg green and fresh for about 2days before use.
Do u have any other sure ways of preserving your green leaves, feel free to share with us.
until next time...
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