Have you ever bought a bunch of leafy lettuce with the intent of making a beautiful salad only to find it wilted in your refrigerator a few days later? What did you do? Did you:
A. throw it away then eat a pound of chocolate because you were so riddled with guilt? Or…
B. revive it and have your salad after all?
If you chose A, you are not alone. I am ashamed to admit how many bunches of lettuce, chard, kale, spinach, [insert your favorite leafy green here] have gone into my refrigerator only to die. But I have learned there is another way.
how to revive wilted greens or lettuce
I don’t remember where I read this, somewhere on the internets probably, but I’ve used this a few times with great success.
- (Optional) Cut off an inch of the stem ends (this doesn’t always make sense like with some spinach, and I’ve found it isn’t always necessary. Kind of like cut flowers).
- Place greens in a bowl or baking pan large enough to hold all of them. Cover with cold (not icy) water. You want all of the greens submerged if at all possible.
- Put the bowl/pan of greens in the refrigerator overnight.
- When the leaves look crisp, remove from the water and prepare as usual.
A couple of notes:
- If your greens are slimy in addition to wilted, I wouldn’t try this. Slimy can’t be revived.
- Don’t leave the greens in the water for too long. Overnight is really long enough. If you leave cut flowers in the same water for too long it can get gross, the same applies here.
- I’ve found sometimes the outer leaves don’t revive as well as the inner leaves (maybe I didn’t submerge all of them enough), so you may want to pull away some of the outer leaves before declaring failure.