Method 1: Soak the Greens in a Bucket of Water
A handy tip from home cooks is to soak the greens in water to keep them fresh for longer, and this works not just for greens but for many other types of vegetables as well. Here’s how to do it:
– Prepare the greens: Remove any yellow, wilted, or damaged leaves from the bunch of greens.
– Soak the greens: Fill a bucket or a deep basin with water so that the water level is about one finger-joint deep, and then soak the greens in the water.
– Storage: Keep the basin of greens in a cool place away from direct sunlight. Change the water twice a week and remove any fallen, damaged leaves from the bottom of the basin.
Using this method, your greens can stay fresh and crisp for up to 2 weeks.
Method 2: Refrigerate
Many people store greens in the refrigerator without any prior preparation, which can cause them to wilt within 2-3 days. To keep your greens fresh for longer, follow these steps:
Prepare the greens:
– Strip the leaves from the stems.
– Remove any old, yellow, or wilted leaves, and avoid wetting the leaves.
– Note: Do not wash the greens before storing them, as this will remove the natural protective layer on the surface of the leaves, making them more susceptible to decay and spoilage.
Packaging:
– Place the leaves in plastic bags or fresh-keeping bags, removing as much air as possible by gently pressing on the bag.
– Divide the greens into smaller portions according to your usual serving size to avoid repeatedly opening the bag and exposing the contents to air and temperature changes.
Storage:
– Keep the greens in the crisper drawer of your refrigerator, maintaining a temperature of 1-4 degrees Celsius.
– This method will keep your greens fresh for about 7 days.
– Additional note: Vitamin C in greens is easily lost when the leaves are bruised or crushed. So, handle the greens gently during storage and preparation. It’s also best to consume the greens immediately after cooking to ensure maximum nutritional value.
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