In the Kitchen
Alright, my fellow culinary adventurers! Let's talk greens. Not the kind that makes you think of your bank account (though healthy eating can save you money!), but the vibrant, leafy wonders that transform a simple meal into a nutritional powerhouse.
If you've been following me, you know I'm all about making eating approachable and delicious with a little dash of adventure. Mastering greens is a fundamental step. So, let's dive in!
Beyond the Basic Lettuce: A World of Greens Awaits!
I know you can often default to romaine or iceberg or bagged salads, I know I do- but the world of greens is vast and exciting! Here's a quick rundown of some of my favorites and how to use them:
Spinach: This versatile green is packed with iron and vitamins. Use it raw in salads, sautéed as a side, or blended into smoothies. I like baby spinach, but getting a fresh bunch of mature spinach at the farmer’s stand is a treat.
Kale: The king (or queen!) of hearty greens. It holds up well to cooking and adds a slightly bitter, earthy flavor. Try it in soups, stews, or even salads. It takes a while to cook, and the stems are tough, so there’s a little prep for a lot of flavor!
Arugula: This is one of my favorites! Peppery and slightly bitter, arugula adds a zesty kick to salads and sandwiches. It's also delicious wilted with pasta.
Swiss Chard: If you are a bit afraid of kale, start with Swiss Chard. I can’t get enough this winter. With its colorful stems and mild, slightly sweet flavor, Swiss chard is a beautiful and nutritious addition to any meal. Sauté it with garlic and olive oil for a simple side.
Collard Greens: A Southern staple, collard greens are sturdy and slightly bitter. They're traditionally braised with bacon or ham but can also be steamed or sautéed. Again, a bit tougher green, but when cooked well, they are deliciously hearty.
Frisée: With its curly, slightly bitter leaves, frisée adds texture and a sophisticated touch to salads. This may be hard to find, but you don’t need a lot because just a little of its bitter taste will wake up a salad.
Butter Lettuce: As the name implies, this lettuce is soft, buttery, and mild. It's perfect for delicate salads and wraps.
Radicchio: This vibrant purple-red lettuce has a bitter, slightly spicy flavor. It's often used in small quantities to add a pop of color and flavor to salads.
Cabbage: Oh, do I love cabbage. This came to me later in life, but I love sautéeing it, roasting it, or adding it to soups.
The Essential Guide to Washing and Storing Your Greens
Now, let's address the crucial steps of washing and storing these leafy treasures. Proper handling ensures freshness and prevents foodborne illness.
Washing:
Separate and Inspect: Remove any wilted or damaged leaves. Separate the leaves from the head or bunch.
Cold Water Bath: Fill a large bowl or clean sink with cold water. Submerge the greens and gently swish them around to dislodge dirt and sand. For particularly dirty greens like Swiss Chard, fresh Spinach, or Kale, you may need to repeat this step.
Rinse Thoroughly: Rinse the greens under running cold water to remove any remaining dirt.
Dry: This is the most important step! Excess moisture is the enemy of fresh greens. You can use a salad spinner for quick and efficient drying. Alternatively, spread the greens out on clean kitchen towels and gently pat them dry. You can also roll them up in the towel to help dry them.
Storing:
Dry, Dry, Dry! I can't stress this enough. Ensure your greens are thoroughly dry before storing.
Paper Towel Method: Line a container or zip-top bag with paper towels. Place the dry greens inside, and add another layer of paper towels on top. The paper towels will absorb any excess moisture.
Loose Packaging: Avoid packing the greens too tightly, as this can cause them to wilt.
Refrigerator Storage: Store the greens in the crisper drawer of your refrigerator.
Specific Greens Notes:
Heartier greens like kale, collards, and Swiss chard can last for up to a week.
Delicate greens like lettuce and arugula are best used within a few days.
Bonus Tip for Herbs:
Delicate herbs like basil prefer to be stored at room temperature in a glass of water, like flowers.
Herbs such as parsley and cilantro should also be washed and dried, then stored in a similar fashion.
Member Perks: Exclusive Recipes and Tips!
As a member of my site, you get access to exclusive recipes that showcase the versatility of these greens. Here’s a sneak peek of some upcoming recipes:
Creamy Kale and White Bean Soup
Arugula and Fig Salad with Balsamic Glaze
Swiss Chard and Lemon Risotto
A downloadable guide to the best salad dressings to pair with each type of green. (coming Spring 2025)
Plus, I'm always sharing new tips and tricks in our members-only forum.
So, go forth and embrace the world of greens! Your body (and taste buds) will thank you. And don't forget to share your green creations with me in the comments below or on social media!
Happy Cooking!
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