Eataly's Vegetable Guru Teaches Us How to Cook with Greens

By Matthew Thompson, "The Glory of Greens," March/April 2012

Break out of the basic-lettuce rut and let our experts guide you through the amazing world of leafy greens, from teeny, tender oak leaf lettuce to hearty, rippled Savoy cabbage.

Q: How should I wash and dry my greens?

A: "Fill a bowl, a salad spinner or just-cleaned sink with water, add your greens and agitate the water," says vegetable butcher Alicia Walter. "Soak them for a few minutes." Use a salad spinner to dry them; blot excess water with towels.

Next: What's the best way to remove the tough stems in kale, collards and chard? »

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