Leafy greens have a protective coating. So, wash them under water just before you are ready to eat or cook them. If you wash them ahead of time, it will speed up how fast they spoil. Leafy greens can be washed and stored a few days before you use them.
The best way to wash leafy greens is under running water. You do not need special products, soaps, or vinegar. These can leave an aftertaste and don’t kill bacteria or mold.
Before you start – Wash your hands
Wash your hands with hot water and soap for at least 20 seconds before and after handling fresh produce.
Washing leafy green vegetables
Examples of leafy greens are kale, lettuce, Swiss chard, rapini, cabbage and pre-bagged greens like baby spinach.
Wash all leafy green vegetables, including pre-bagged greens under cold running tap water.
For leafy vegetables, such as lettuce and cabbage, remove the outer leaves first. Throw away any wilted or discolored leaves.
Rinse leafy vegetables in a colander, drain (or use a salad spinner) and pat dry with a paper towel or tea towel.
Store in clean paper towels or a tea towel in a sealed plastic bag in the fridge. Use within a week.