This is what I do to prepare and store my daily salad greens…
It makes salad preparation for lunch or dinner a snap because the greens are already clean and all I have to do is add: onion, carrot, tomato, etc. – and, I’m ready to eat! Now, I like raw Kale salads…so, I follow these steps for prep and storage:
1. Place kale in a large colander. Rinse.
2. Peel the leaves off of the stalks.
3. Throw kale in large salad spinner. Spin to drain excess water. (I use an OXO Salad Spinner)
4. Chop or tear leaves into bite size salad pieces.
5. Store kale in a large, air-tight sealed storage container.
6. Grab by the handfuls when ready to use.
7. Enjoy in salads, soups, smoothies, juices, etc. etc.
* I like to buy about 4 heads of kale varieties from the Saturday farmer’s market, wash/prep on Sunday and store for use throughout entire week to pull from and it’s already ready to go – no extra fuss!
** Other great salad greens include Spinach, Arugula, Spring Mix, and Romaine lettuce. However, these salad leaves are more delicate and tend to go bad faster than the thicker leaves of kale.