Hello Loyal Soup People! Spring is most definitely here and with it comes beautiful greens. You’ll see kale, spinach, chard, and more popping up at area farmers markets. This week I wanted to provide a simple primer on how to properly clean salad greens. Cleaning your produce is really important to prevent food borne illness. The only two times Soupergirl has ever gotten food poisoning is from improperly cleaned spinach!
Cleaning greens takes a little more effort than simply running them under water. Ideally, you’ll need two big bowls, but the process can be done with one. Fill up one bowl with with cold water and your greens. Agitate the greens with your hands, giving them a good shake so the dirt and sediment falls to the bottom. Remove the greens and place them the in the second bowl, and fill it up with water. Empty the first bowl and rinse it out. Repeat this process until the water in the bowl is clear after you remove the greens. It usually takes about three cycles. If you only have one bowl, remove the greens and place them in a strainer in between each cycle.
A good salad spinner is great for removing all this excess moisture. Don’t clean your greens until you are ready to eat them because damp greens wilt quickly. Keep the greens in the crisper drawer in your refrigerator to further keep away moisture.
This cleaning process should be done with all greens – local, organic, and store bought. Even “triple washed” packaged greens should be cleaned! Better to take the extra few minutes to wash your greens then to end up sick!
Happy Spring, everyone!
*NOTE – Soupermom is not a licensed dietitian, doctor, personal trainer, or anything like that. She’s just extremely knowledgeable about healthy living!! But if you slip and fall while taking her advice, it is not her fault!