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6 Easy Tips for Cooking with Greens

Your parents always told you to eat your greens....but did they tell you how to cook with them? Here are some quick tips for cleaning spinach, extending the life of lettuce, and more. 

By
Bruce and Jeanne Lubin,
May 17, 2017

EasyTipsforCookingwithGreens

Clean Greens

To wash spinach, Swiss chard, or any other leafy vegetable, fill a large bowl with cold water and add a teaspoon of baking soda. Move the vegetables around in the water, soaking them for three minutes, then rinse. All the dirt will fall to the bottom of the bowl and you’ll have clean greens.

Long Live Lettuce

When you bring lettuce home from the supermarket, take it out of the plastic bag it came in and store it in a paper bag. That way, excess moisture will be able to evaporate, and it will last longer.

Clean Vegetables More Easily

If you’re having a hard time trying to get the last pieces of grit off of leafy vegetables or herbs, add a pinch of two of salt to the water.

Reduce Green Odors

Kale, cabbage, and collard greens are delicious to eat, but can sometimes smell stinky when they’re being prepared. Make sure not to overcook them—that's what makes them release odors. Also try placing a few unshelled pecans in the saucepan while cooking, which will help absorb any scents.

The Perfect Use for Unwanted Lettuce Leaves

Don’t throw away the outer leaves from a head of lettuce! They come in handy when you need to cover foods in the microwave. You won’t have to use up a paper towel, and the leaves will keep your food moist.

Sprightly Spinach

When cooking spinach, always do it in an uncovered pot. The steam that builds up when a pot is covered causes the plant’s volatile acids to condense on the lid and fall back into the water. Keeping the lid off will make sure your spinach keeps its lovely green color.

For more food tips from all over the internet, check out our In the Kitchen Pinterest board. And don’t forget to sign up for our newsletter and follow us on Facebook and Instagram!

Image by Shutterstock.

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