The Trick to Reviving Wilted Greens
Wilted greens and lettuce are often just dried out, which can still occur even if the greens remain in constant refrigeration. Considering the high cost of food today, it pays to know how to revive your greens if you've kept them a little too long. Trust me, they'll come back to life with these steps.
Cold Water Overnight
So don't toss them to the rabbits or your compost pile. Instead, submerge them in cold water by placing them in a dish, filling it with water. Place this dish in the refrigerator overnight.
Notice how fresh and crisp the chard greens look after 12 hours in the refrigerated water? Now you never need to compost your wilted greens ever again.
Now for some fresh greens storage tips:
Arugula: Keep arugula refrigerated (32-36 degrees F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Arugula, high in vitamin C, is good raw in a salad or cooked with other leafy greens. It's natural smoky flavor jazzes up the most basic salad and can add a real zip to a sandwich!
Greens: Kale, Collard Greens, Chard, Mustard Greens Keep refrigerated (32-36 degrees F), storing in a perforated plastic bag. Discard stems or put aside for stock. Chop leafy part and wash thoroughly. Strain - greens are now ready to saute with onions and garlic or steam and serve with a wedge of lemon. I love these chopped up and added to a leek gratine!
Lettuce: Keep lettuce refrigerated (32-36 degrees F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Lettuce is good in sandwiches or simply tossed with vinegar and olive oil.
Spinach: Keep spinach refrigerated (32-36 degrees F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Wash spinach and remove stems. Saute onions in olive oil over medium heat; when browned, add the spinach. Once it is completely wilted, add salt and pepper to tasted. Toss with pasta or use as a crepe filling with Gruyere cheese. For a bread-free sandwich, I wash a couple large leaves well and pat dry. Then I spread a little mashed avocado on them, sprinkle with some garlic powder, and top with some finely chopped tomato. I carefully roll this up and die and go to heaven!
Store-bought Herbs: Remove band or tie; wash and dry. Snip off the ends and submerge them in a glass of water. Cover with a plastic bag and leave in the refrigerator. Add herbs to sauces, such as tomato sauces and bechamels for flavor. Fresh basil and cilantro are the absolute flavor kings, so if you don't try any other herbs, at least give these two a shot.