storing greens

The Texas growing seasons support your new year’s food goals! There are green things all over the farmer’s market and if you partake in a CSA, your box is probably overflowing with everything from collards to kale to arugula. The only downside to this green wonder is storing it all! For that, a couple of tips to extend their life and make the best use of the space you have to work with:

  • Delicate greens (lettuces, arugula, herbs, etc.) should get washed and thoroughly dried before storing in the fridge. A whirl in the salad spinner or blotting between clean dish rags does the trick. Place in a container (ziptop bag, plastic, or glass) with a paper towel at the bottom of your container to help with any moisture you miss.
  • Thicker-stalked greens (bok choi, kale, and collards) get treated like a bouquet of flowers in my kitchen. I cut off about an inch of the stems and place in 1-2 inches of water in a bowl (the leaves open up wide). It gives the counter a pop of edible greenery and keeps them at hand for easy additions to morning scrambles, smoothies, stir fries, bowls and soups. Switch out the water daily and move to the fridge once you’ve worked your way through your more delicate greens to extend their life even further.

Happy greens season!

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