Leafy greens, such as collard and kale greens, are a great addition to any diet. They provide calcium, fiber, beta-carotene, iron, folic acid and vitamin C. Here are some tips on how to choose and store leafy greens.
Selection
Shop at a store that restocks their produce regularly. Leafy greens can mold quickly, so you want to make sure that the greens haven’t been sitting on the stands for very long. Younger greens will have small, tender leaves, and their flavors will be milder. Mature leafy greens will have a bolder flavor, and their leaves will be more resilient. Look for dark, vibrant colors in the leaves. Yellow leaves indicate that the leafy greens are old, and their flavor may be distorted. The stems should be strong, not split or dried out. You can also judge leafy greens by their smell. If they smell strongly, they have probably been on the stand longer and will wilt more quickly in the refrigerator. Opt for greens that have a sweeter smell.
Storage
Most leafy greens can be kept in a perforated plastic bag in the coldest part of your refrigerator for several days. Keep them separate from fruit, because fruits emit gases that cause deterioration in vegetables. Keep collard and kale greens fresh by wrapping them in a damp paper towel and placing them in a paper bag before storing them in the refrigerator. Tender, delicate leaves should be used quickly before they begin to wilt.
Preparation
Always wash your leafy greens thoroughly before cooking with them. Many have been grown with pesticides and fertilizers, and the shape of the greens allows them to trap more particles and dirt. Rinsing them several times in fresh water will ensure that you are not ingesting harmful substances.
