How to Clean Leafy Greens - for my wifey

Green leafy vegetables such as kale, chard, collards and mustard greens are rich in vitamins C and A and also fiber and antioxidants. They are tasty and nutritious. Don't let the cleaning process stop you from purchasing and cooking these healthy vegetables. It may take a little work, but once you clean and cook them you'll be pleased with the results.

Instruction

1. • Remove the greens from the stalk. Green leafy vegetables usually come on stalks where much of the dirt and grit hide. Removing the leaves makes it easier to clean them.

   • Fill the sink with cold water. Don't use warm water because it begins to cook the vegetables. Green leafy vegetables such as spinach react quickly to heat.

   • Place all greens into the sink. If you purchased a large batch of greens, you might not be able to fit them all in the sink at once. Fit as much as you can and let them soak for 5 to 10 minutes. Swish them around periodically to dislodge any dirt or sand tucked in the leaves.

   • Drain the water and feel the bottom of the sink for sand and grit. If there is a lot of dirt or grit, clean out the sink and repeat the process. Continue the process until the bottom of the sink is free from debris.

   • Check the greens for dirt one more time. Once you are comfortable they are clean, dry them and prepare your favorite recipe.

Tips & Warnings

• Some fruit and vegetable washes on the market purportedly remove pesticides from the vegetable. Research any claims thoroughly before use.

• Many vegetables are sold as "pre-washed." Although they may remove the majority of the dirt, wash them at least once to make sure all of the dirt is gone.

• Fresh vegetables from a farmer's market tend to have more dirt or grit than vegetables from a grocery store.