Wilting Greens
Lettuce losing crispness? Spinach starting to wilt? Kale looking sad? Here's how to rescue them.
✓ Still Usable
- • Slightly wilted but firm
- • No brown or slimy spots
- • Still has color (not yellowed)
- • Smells fresh, not sour
✗ Time to Compost
- • Slimy or moldy
- • Completely brown or black
- • Foul or sour smell
- • Mushy beyond saving
4 Quick Ways to Rescue Wilting Greens
1Sauté with Garlic & Olive Oil
Heat olive oil in a pan, add minced garlic, toss in greens and cook until just wilted (2-3 minutes). Season with salt, pepper, and lemon juice. Works for spinach, kale, chard, collards.
2Add to Soups or Stews
Chop greens and stir into soups, stews, or pasta dishes in the last 5 minutes of cooking. They'll wilt down and add nutrients without being the star ingredient.
3Blend into Smoothies or Pesto
Slightly wilted greens blend perfectly into smoothies (you won't taste them!) or can be made into pesto with olive oil, garlic, nuts, and parmesan.
4Freeze for Future Use
Wash, dry, and chop greens. Freeze in bags or ice cube trays with a bit of water/oil. Perfect for adding to cooked dishes later. Texture won't be crisp, but nutrients remain.
📦 Storage Tips to Extend Life
- •Wrap in damp paper towels: Keeps greens hydrated without getting slimy
- •Store in airtight containers: Prevents moisture loss and keeps them fresh longer
- •Remove damaged leaves: One bad leaf spoils the bunch — toss wilted/brown leaves immediately
- •Don't wash until ready to use: Excess moisture speeds up decay
- •Ice bath revival: Submerge wilted greens in ice water for 15 minutes to crisp them back up
- •Dress salads at the table: Undressed greens last longer in the fridge. Once dressed, greens degrade much faster (exception: kale can be dressed ahead and even turned into relish)
Common Greens to Rescue
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