If you’re still working on your new year, new YOU goals—-and incorporating more leafy greens into your diet, you must have surely noticed that these gems tend to spoil quickly if they are not stored properly. To store your greens, wash and dry them as thoroughly as possible. Lay them out on paper towels, and roll loosely to absorb access water. When greens like fresh parsley and cilantro are on the grocery shelf, they are coated in water to keep them hydrated and fresh. If that water is not absorbed accurately when you arrive home, the greens will immediately begin to wilt and/or become sticky and slimy.
Greens can be stored in plastic bags for one to three days (for delicate greens)—and for sturdier greens like kale and/or chard, up to five days! When placing greens in plastic bags and/or containers, you might want to include a paper towel to absorb any moisture that you may have left behind.
If you want to freeze your leafy greens, however, you’ll need to wash your greens first. Then, boil some salt water (about 1 tablespoon salt for every 2-3 cups water)
“Using tongs, take a bunch of the greens and dunk them in the boiling salt water for about a minute. Pull them out and immediately dunk them in the ice water. The boiling water kills bacteria and softens the plant fibers. The cold water stops the cooking process, so you don’t have fully cooked (and therefore mushy) greens on your hands. Once the greens are nice and chilled, either 1- wrap them in paper towel, seal in an airtight zip lock (evaporation isn’t an issue in the freezer) and freeze; or 2- chop them into small bits, seal in a small zip lock bag, and freeze. You won’t want to use these frozen greens for salads, but in dips, baked dinners, or soups, they are amazing.”*
Keep greens visible in your refrigerator and/or freezer so that you use them in a timely manner! Enjoy fresh stored greens year round with these helpful reminders!
More Posts on Greens:
*Credit for boil green tip: Ask the Foodie
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