It’s time to stop throwing away gross, soggy greens. Here’s how.
Few foods hold both as much promise — and potential for guilt! — as fresh, leafy greens. So many of us tend to buy greens with the best of intentions, only to discover the leaves have wilted or turned brown and slimy before we’ve gotten a chance to use them.
Shop localWhen possible, buy greens grown in or near where you live — and from farms and growers who process and package on-site. The longer produce spends in a processing facility or refrigerated truck before getting to you or your grocer, the shorter its shelf life is likely to be in your fridge, says Jennifer Struik, MS, RD, a registered dietitian, culinary educator and executive chef for Root Functional Medicine in Grand Rapids, Michigan.