“Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad.”-Miles Kington
It’s salad greens time, Healthy Foodies!
I just pressed the “buy button” on my weekly grocery order – because that’s how the world is right now – and I’m salivating just thinking about all the delicious greens I “added to my cart.” Local bok choy, kale, mixed salad greens, Japanese turnips (the greens are edible and a really high source of calcium) – everything I’ve been waiting for all winter long.
As you know, eating a variety of fruits and vegetables, preferably in season, is a healthy thing to do. However, there are specific food prep and cooking techniques that allow you to get even more nutritional-bang-for-your-buck. The added bonus is that these techniques make your foods tastier, too.
So since we’re in salad season, I thought I’d share a few tips (from Jo Robinson’s book Eating on the Wild Side) to help you get the most out of your leafy greens:
1. As soon as you get your greens, soak them in cold water for 10 minutes. This will help to preserve their nutrients, like folic acid and Vitamin C, and keep them nice and crispy.
2. Use a salad spinner to rinse your greens. It helps to quicken the drying process and removes unwanted soil.
3. Store in a reusable, breathable bag in your crisper.
4. Ahead of eating your greens, make sure to tear them up into bite-sized pieces. This will increase the amount of anti-oxidants by double! You can store your ripped greens for up to two days before eating them (otherwise they will start to wilt).
There you go! Four simple ways to make the most of your salad greens. Always remember, healthy food and tasty food are not mutually exclusive.