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Simple tricks to make lettuce, kale, and other greens last longer
You just went to the farmer’s market and bought bunches and bunches of fresh lettuce, kale, arugula and herbs. Then you tossed them in the fridge and, a few days later, wound up with bunches of shriveled, rotted, limp and mushy green stuff instead of crisp, healthy deliciousness. Much of the time, the culprit is the way you’re storing them. Here are three simple ways to keep your greens lasting longer in your refrigerator: Greens should stay dirty: Don’t clean produce until you’re ready to use it. It’s hard to get washed greens completely dry before storing, and dampness encourages bacteria growth. Greens need their space. Don’t pack veggies tightly together, either; they need space for that oxygen to circulate. Greens should breathe. This does not mean that they should go full commando in your fridge, especially if you have uncovered fruit in the there, too. Why? Many fruits produce ethylene gas, which can speed up ripening and, ultimately, spoilage. So your...
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