Saturday, March 24, 2012

Washing & Storing Greens

I'm on the greens bandwagon because of the mega wattage of micronutrients they provide and those are really, really important. But a pain point is getting them prepped for use.  The key is to do it all at once as soon as or close to when you bring them in the door.

So, this is what I do to prep my greens:
  1. Soak cut or shredded greens in a cold water bath in your kitchen sink for 20 minutes (any dirt and debris will sink to the bottom), I like to add ground sea salt or baking soda to the water to aid in the cleaning
  2. Spin dry greens in a salad spinner
  3. Lay out a line of paper towels to accommodate the amount of greens
  4. Spread greens out for additional drying time (timing will vary)
  5. Gently roll up paper towels like a giant sushi roll, keep it lose
  6. Put "sushi roll" into a plastic zip lock bag, push out all the air and seal
  7. Place in the frig
This should give you at least 7 days with your greens - ready to go when you are!

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