Well-Washed (and Well-Dried) Greens Equal Better Eating

Finding a place to temporarily store bulky, wet, large-leaved greens without turning your work surface into a watery mess can be a challenge. Make easy work of it by placing the greens in the empty dish rack next to the sink.

Even a salad spinner may not get salad greens perfectly dry. To make sure that the greens are as dry as possible before dressing them, toss the spun greens in a large bowl with a few sheets of paper towel, each of which has been torn into quarters. The paper towel absorbs the last traces of moisture. Just be sure to pick out all of the towel pieces before dressing the salad.

Many leafy greens benefit from quick submerging in boiling water before being sautéed with flavorings. After blanching, it’s important to squeeze as much water as possible out of the greens before adding them to the pan. Instead of squeezing the greens by hand, try this method: Place the wet greens in the hopper of a potato ricer, then close the handle and squeeze the water from the greens. (Don’t squeeze harder than is necessary, or you might puree the greens.)