Your Guide to Leafy Greens

Guide to Greens
With so many fresh leafy greens this time of year, we’re helping you navigate the market with your Guide to Leafy Greens. Discover the different varieties you can shop, best practices for storing greens and easy recipe suggestions. Click to download or pick up your guide Saturday at the Market.


How to Store Greens
Let’s make them last… before storing your greens, take time to remove twist-ties or rubber bands. It can cause bruising.

Hearty Greens + Lettuce Varieties
Hearty, thick greens should be washed before storing because they often hold more dirt and grit, which you don’t want in your refrigerator. Lettuce should also be gently washed in cold water.  Keep washing them in a bowl until the water runs clear. Be sure to dry the greens thoroughly.  Slad spinners make the job fast and easy but a towel can dry leaves just the same.  Store greens in a bag (we re-use gallon-sized ziplock bags) with a damp paper towel to keep them fresh.

Root Vegetable Greens
Don’t be so quick to toss the greens from your favorite root vegetables (that includes beets, turnips, carrots).  Always remove the greens from the root before storing.  The leaves will pull the moisture out of the vegetable and cause it to dry out and turn soft. Roots should be stored unwashed and can be kept for weeks in cool, dry storage.  The greens should be washed and stored the same as other greens.

How to Prep Greens
Chop greens into smaller pieces to help them cook evenly. The stems can be cooked as well and add delicious earthy flavors.  However, an easy trick to remove them is to fold the leaf in half and slice the stem off in one cut. Stack several leaves together and roll it, then slice into thin strips.  If you’re eating greens raw, take a couple of minutes to massage the salad dressing or simple olive oil onto the leaves.  This softens their texture.  Greens can also be sautéed and enjoyed as a side dish or in a stew.

Half Baked Harvest uses greens in more than just her salads…
Sweet Thai Swiss Chard Wraps
Spaghetti Squash with Rainbow Chard
Roasted Sweet Potato and Bok Choy Noodle Bowl
Mushroom and Kale Pizza
Caramelized Butternut Squash and Kale Florentine Lasagna
Italian Pesto Noodle Soup
Vegan Caesar Salad
Dandelion Greens Pesto

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