The Five Steps for Working with Greens

• Trim. If there’s a base knot or root base to the head, trim it off to let the leaves fl  op free; remove and discard any discolored or tough outer leaves. Cut out any long, fi  brous stems.

• Wash. Fill a cleaned sink with cool water, then plunge the trimmed greens into it. Soak for 3 to 5 minutes, stirring once or twice, to let any sand or grit fall to the bottom of the sink. Remove carefully without draining the water, washing off individual leaves if still dirty. Once all the greens are out of the sink, drain the water and wash away the grit.

• Dry. Take them for a whirl in a salad spinner or gently dab them dry between generous layers of paper towels.

• Store. Roll the leaves between dry paper towels and store in a sealed plastic bag with a few holes poked in it at room temperature for up to 6 hours or in the crisper for up to 4 days.

• Chop. Tear leafy greens by hand; chop others with a chef’s knife into bite-sized chunks.

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