Few things are more discouraging than opening up that bag or box of recently purchased (or picked) lettuce, only to discover that it is decidedly “off”. It’s slimy or it smells or it’s limp when we were looking forward to that refreshing crunch in our salad or sandwich. Well, we have seen the enemy and it is water.
The key to keeping your lettuce for a week or better is to keep it dry. Once the leaves are washed, spin them dry in a salad spinner. You can get an inexpensive one at the Dollar Store or Walmart or you can go whole hog and get the Cadillac version. They all work about the same. Centrifugal force from the rotation of the inner basket flings the excess water to the sides and the leaves are much drier for the process.
Once you’ve spun as much water out of the leaves as possible, the next step is to get them ready for the fridge. Using a clean kitchen towel or paper towel, wrap the leaves loosely and put into an airtight container. The towel will continue to absorb the moisture and keep the leaves fresh and refreshing.
Done this way, you can keep your greens for a week to 10 days in the fridge with no significant loss of quality.
It’s just not for lettuce. Kale, chard, beet greens and spinach all benefit from this 5 minute treatment. And with price of food these days, no one wants to waste our beautiful bounty from the Earth.
Thanks for reading and I’ll see you later.