There are few things I hate more than wasting food. That’s why when I’m shopping, I do my best to check dates on packaging, and I make a plan to enjoy the food before it has the chance to spoil. Part of this plan also includes storing the food properly. Often, just a few simple preventative measures can make a difference, especially when it comes to boxed greens like spinach or spring mix.
Here’s what you can do to keep your greens fresher, longer.
How to Buy Greens
Take a few extra minutes and check product packaging. Look for the “best buy” date first, says Lisa McManus, Executive Editor of ATK Reviews at America’s Test Kitchen. Choose the package with a date that’s farthest away, even within the same brand. “Sometimes you’ll see older and newer ones side by side, so peek behind the front rows; sometimes fresher boxes are tucked behind the older ones in front.”
After you’ve checked the date, turn the clamshell over, says McManus, and look at the greens from the bottom of the box. Your view shouldn’t be blocked by labeling so you’ll be able to investigate the lettuce more closely. Look for lettuce leaves that are “intact, bright, fresh-looking, crisp, and loose,” she says. Avoid boxes with dark looking leaves that appear folded, wilted or clumped together.
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How to Store Greens
McManus suggests leaving the box unopened until you’re ready to enjoy your leafy greens. That’s because “some brands pump in protective gasses that help the greens stay fresh, but those escape the minute the box is opened, and then the clock is ticking.” Once the package is open, there’s no need to repackage them. The clamshell offers the delicate leaves “protection from being squashed by other things in your crisper drawer or on your fridge shelf.”
If fridge space is limited, McManus recommends cutting down the box. “Grab kitchen shears and cut all around the box vertically through the middle and push one half into the other. This collapses the box down to a smaller size, which saves space in your fridge while protecting the greens.”
When It’s Time To Toss
Preservation mode starts with when you bring the lettuce home. Nutrition expert Toby Amidor, MS, RD, author of Healthy Living, High Protein Cookbook, says, “lettuce in clamshells should be kept at 41°F or below in the refrigerator.” Signs of spoilage include lettuce leaves appearing black around the edges or appearing wrinkled or limp instead of firm and crisp. Toss greens that are wet and slippery or are soft, droopy, wrinkled, or limp instead of firm and crisp. If the lettuce develops a sour, ammonia-like, or foul smell, it’s time to discard or compost, she says.
How to Rescue Wilted (Not Spoiled) Greens
Once you’ve opened your clamshell and stored it in the refrigerator for a few days you may notice that your greens aren’t as crisp as they were on day one. That’s no reason to toss them, especially they aren’t giving signs of spoilage, says McManus. “You can bring them back to life,” she says. Soak wilted greens in a bowl of ice water for about 30 minutes (or put them in the salad spinner and fill it with cold tap water) and let them sit. Drain the excess water and pat them dry. You’ll notice that “the greens will soak up the cold water and become beautifully crisp again.” All the better for a salad with pecans and goat cheese or a beet-studded arugula salad.
Read the original article on Simply Recipes