It is important to clean greens (i.e. lettuce, spinach, kale, bok choy, collards, etc.) before consumption as there is often dirt, sand, or little unwanted creatures hidden between the leaves.* These harmless little nuisances can be easily removed by individually separating the leaves of your greens and soaking in cold, salted water. Why salt water? Because salt loosens the grip of bacteria and bugs, allowing them to be more easily removed. Use approximately 1-2 tablespoons salt per bunch of greens and allow to soak for 10-15 minutes, occasionally stirring gently to ensure all leaves have been submerged. Rinse each leaf and allow to dry slightly on a towel.
*Finding bugs can be gross but this also means that your greens haven’t been doused with harmful pesticides!