How to Clean and Prep Leafy Greens
Whether you are dealing with delicate spinach or sturdy collards, the goal is to remove earth without bruising the leaves. Proper preparation turns a pile of raw greens into the foundation of a meal.
Water is the enemy of texture if left behind.
Wash your greens only when you are ready to use them. Moisture accelerates decay, so keep them dry and crisp until the moment you toss the salad.
- Large mixing bowl or basin
- Salad spinner
- Clean kitchen towel
- Sharp chef's knife
What goes in.
- 1 lbfresh leafy greens
- as neededcold water
Removing the grit
Never wash greens under a running tap; the pressure bruises leaves. Always lift the greens out of the water rather than draining the bowl, which just deposits the sand back onto your leaves.
The method.
Trim the base
Use a sharp knife to cut away any woody stems or damaged edges. For larger leaves like chard or kale, cut out the tough center rib if you prefer a softer bite.
Submerge
Fill a large bowl with cold water. Place the greens inside and swish them around firmly with your hands. Let them sit for two minutes to allow the soil to settle to the bottom.
The lift
Scoop the greens out with your hands or a spider strainer, transferring them to your spinner basket. If the water looks murky, dump it out, rinse the bowl, and repeat until the water remains clear.
Dry
Spin the greens in batches to avoid crowding. If you do not have a spinner, spread them in a single layer over a lint-free tea towel, roll the towel up loosely, and press gently to absorb the moisture.
Other turns to take.
Sturdy Greens
For kale or collards, keep the stems submerged slightly longer in cold water to rehydrate them before cooking.
Delicate Herbs
Use this same method for parsley or cilantro, but use a gentler hand to avoid crushing the tender stems.
When it doesn't go to plan.
If your greens have wilted slightly, place them in a bowl of ice-cold water for 10 minutes to shock them back into crispness.
Store washed greens in a container lined with a dry paper towel to catch excess moisture.
Always use cold water; warm water wilts the leaves and makes them soft before you have even begun to cook.
The ones that keep coming up.
Can I wash greens ahead of time?
Yes, but they must be bone-dry. Any remaining water will cause the leaves to turn into slime within 24 hours.
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