Leafy greens are delicious and healthy. Here’s how to clean them properly so they’re also safe to eat.
After a long winter, there’s nothing more refreshing than the sight of spring’s first vegetables. Seasonal produce at this time of year includes lots of leafy greens, such as lettuce, arugula, kale, spinach and chard. All of this produce is available at your local store year-round, but enjoying it when it’s in season is a special treat.
These vegetables not only taste great but are loaded with fiber, vitamins and minerals to help keep you healthy. But if you’re concerned about eating fresh greens in light of recent recalls concerning possible bacteria contamination, here are some tips for washing your greens so they’re safer to eat. This method of cleaning greens will help remove bacteria, pesticides dirt and sand.
Copyright 2019 © Baldwin Publishing, Inc. All rights reserved. Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.
Date Last Reviewed: January 15, 2019
Editorial Review: Andrea Cohen, Editorial Director, Baldwin Publishing, Inc. Contact Editor
Medical Review: Mike McCombe; Chef, Certified Food Safety Educator