Notes from the Cascading Kitchen
If you have young folks in your household that aren't so fond of bitter flavors, just know it's a developmental thing. In the meantime they can still eat these wonderful and highly nutritious greens with the addition of this Citrus Miso Dressing. For cooked bitter greens add a pinch of nutmeg and hot pepper. The spices will work to diminish the natural bitter of some greens.
How to Wash and Store Fresh Greens
For a video demonstration of the following, fast forward to minute 1:05 for washing and 3:55 for storage. Just hover over the video timeline, left click and hold on the red dot and drag to the right and release at the prescribed time.
- Place greens in a bowl or bucket, large enough to allow them to be fully covered in cold water. Don’t pack them tightly.
- Add a tsp of salt and swish it around to distribute it through the greens.
- Swish the greens around for several seconds to loosen dirt.
- If it’s slug season, let the greens soak for 5 min. (take a peek on the bottom of the tub for slugs and bugs)
- Using your salad spinner, gently pick up greens and place them in the basket of the salad spinner to shed most of the water. You don’t have to spin them at this point.
- Refill bowl/bucket with cold water.
- Rinse greens again, swishing them around in the cold water.
- Using your salad spinner, gently pick up the rinsed greens and spin dry, being careful not to add too many at a time. If you do the salad spinner won’t be effective.
- Lay out a large cotton tea towel or flannel kitchen towel (see note about flannel in the side column) Spread the greens out so they don’t overlap too much. You can add a second tea towel on top of the first layer if you have an abundance and then roll the whole bunch up. Place in an airtight container for the best storage results.