Date published: May 11, 2011
Despite the wet spring we're experiencing, early-season lettuce and spinach should be peeking through the soil any time now. Once the leaves are large enough, go ahead and pick a handful or two for a small salad. Or you can use one of these recipes to get a home-grown does of vitamins A and C.
Before cooking them, make sure to clean your greens thoroughly. A good way to remove all the grit is to soak the leaves in cold water, repeating if necessary. Unless you plan to blanch or steam the leaves, the best way to dry them is in a salad spinner or by laying them flat on a paper towel. This way any dressing you apply won't slide off and, if you plan on cooking them in oil, they won't splatter. To learn more about greens, visit www.leafy-greens.org.