Washing greens should be simple.
But leave it to me to turn it into a full-on research project with a splash of philosophy, a pinch of minimalism, and maybe just a whisper of obsession.
I’ve stood in my kitchen like a greens alchemist, testing every possible method known to humankind to dry a batch of collards.
From crumpled parchment paper to silicone dehydrator pads.
From daydreams of buying a salad spinner (which I didn’t, because who wants another giant plastic wheel taking up sacred cabinet space?)
to questioning the morality of using paper towels (don’t @ me).
I tried it all. I even invented a few things on the spot. That’s just how my brain works.
But here’s what I came back to—the original, the simplest, the cleanest:
The strainer and the pot.
Here’s my no-fuss, low-bacteria, practically-zero-cleanup way to prep greens:
How I Wash My Greens (The Real-World Way)
- I start big ol’ strainer with soaking bowl—wide enough to hold a six-pound bag of greens with room to breathe.
- I fill the strainer-in-bowl and soak the greens in vinegar, water, and salt for a 30 minutes or more. Sometimes I let them soak in the salt vinegar in a large container with a lid in the refrigerator until I have time to fishing the wash. This loosens dirt and whatever else might be hitching a ride from the field.
- I give it 3 or 4 rinse passes, letting the water run through while swishing the greens like I’m stirring a potion.
- Then comes the shake. Shake ‘em like you mean it—not like you're making a smoothie, but like you're waking them up. Get that surface water off.
- Place the strainer over a pot. Yup, just balance it so gravity does the work.
- Cover it with a pot lid or pan top—something light and loose, just to keep dust out.
- Let them drain for 30 to 45 minutes while you go live your life.
That’s it. No towel to wash, no spinner to stash, no little mesh mat that turns into a science experiment after two uses.
Why I Came Full Circle
I started this journey trying to outsmart moisture.
But the truth is, sometimes the simplest method is the smartest. No extra tools means less to clean, less chance of mold or bacteria, and more mental clarity (yes, even in the kitchen).
Plus, it aligns with my minimalist heart: keep only what you need, and let your process be as clean as your plate.
The Power of Prepped Greens
Let’s talk about what happens once they’re washed and ready.
Whether you’re team collards, mustard, turnip, or kale, having those greens on standby is like putting a personal chef in your fridge.
- Need a quick sauté with garlic and olive oil? Boom—done.
- Making a veggie stir-fry or soup base? Greens, ready.
- Throwing them in the food processor for a raw green pesto or shredded slaw? Already washed.
- Boiled greens, soul food style, with smoked paprika and onions? Just grab and go.
Prepping ahead means you don’t waste time (or produce). And you’re more likely to use what you’ve got—because you actually can.
And the Greens Themselves? Let’s Not Forget the Glory.
These aren’t just leaves. These are ancient, bitter, bold healers.
Whether it’s collards, mustard, turnip, or dandelion greens—here’s what they’re bringing to the table:
- Detox power: rich in chlorophyll, they help cleanse the blood and support the liver.
- Gut love: fiber that supports digestion and keeps things moving.
- Anti-fungal & anti-inflammatory: especially true for mustard and dandelion greens.
- High in vitamins A, C, K, and minerals like calcium and magnesium.
- Blood sugar balance and hormone support—especially for those of us working with fibroids or regulating internal systems.
Basically, greens don’t play.
They’re medicine in leaf form—and when they’re prepped and waiting, you’re far more likely to eat them regularly. Which is where the magic starts.
So yes, I may have flirted with salad spinners and danced with silicone mesh.
But at the end of the day, it’s just me, the greens, a strainer, a pot, and a little bit of patience.
That’s the kind of kitchen love I’m into: simple, clean, and ready when I am.
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