It’s a pretty short window, so you want to get them cooled off quickly.
- Fill up your sink with cold water, submerge the greens, & let them soak for about 10 minutes (or 2 hours if you’re like me & forget about them).
This step is crucial to keeping them fresh & crisp.
- Remove the stems, rinsing the leaves as you go along.
- I use my nifty little salad spinner to dry the leaves,
but you could just let them drain on a dish towel.
At this point you can either store them in the fridge, or cook ’em up.
They will stay fresh for over a week if you follow these few simple steps.
When you do decide to use them, this is our favorite way to serve them up.
- 1 huge bundle of greens- I usually mix kale & chard
- 1 tsp coconut oil
- 2 garlic cloves-finely chopped
- 1 tbsp apple cider vinegar
- 1 tbsp local honey
- salt & pepper to taste
- 1/4 cup chopped almonds- toasted (optional)
- Melt oil in a cast iron skillet over medium heat
- Lightly saute garlic
- Pile greens into the skillet- they cook down to nothing, so I add a couple extra handfuls as they cook
- Add vinegar, salt & pepper, drizzle with honey, & sprinkle with toasted almonds