Ingredients
Method
- Step 1: Fill large clean sink or bowl with cold water
- Step 2: Submerge all greens swish gently to remove any dirt or grit
- Step 3: Lift greens out — don't pour water out over them as dirt sinks to bottom
- Step 4: Spin dry in salad spinner in batches until completely dry
- Step 5: Tear larger leaves into bite sized pieces
- Step 6: Line airtight containers with paper towels
- Step 7: Add greens loosely — don't compress them
- Step 8: Add another paper towel on top before closing
- Step 9: Store in fridge up to 5 days
Notes
— Completely dry before
storing is essential —
moisture is what makes
greens go slimy — Paper towels absorb
any remaining moisture
throughout the week — Don't add dressing
until ready to serve — Works for all leafy
greens — spinach kale
arugula all same method
storing is essential —
moisture is what makes
greens go slimy — Paper towels absorb
any remaining moisture
throughout the week — Don't add dressing
until ready to serve — Works for all leafy
greens — spinach kale
arugula all same method