Here’s what they don’t have going for them: economy, sustainability, flavor, shelf-life and freshness. Plastic wrapped greens aren’t very green, are they? (And in the same vein, how much wood could a woodchuck chuck?) If you grow your own greens, chances are that some of those things I just mentioned are important to you. But even life-in-the-slow-lane type people sometimes need a salad in 25 seconds and pre-washed braising greens for dinner.
So here’s how I take my homegrown stuff and pre-prep it.
Wash your harvest. This is what I harvested yesterday: a bunch of frisee, two heads of buttercrunch lettuce and a good bunch of Red Russian and Kavalo Nero Kale. I wash out my sink really well. I also give it a quick wipe-out with a dilute bleach solution followed by a clean-water rinse if I’m worried about anything nasty like meat juices hanging around in the sink. Then I fill up the sink with cold water. I wash multiple types of greens together, but you can go one at a time too. I let my greens soak for a good 15 minutes, which gives and sneaky slugs that might be hiding time to drown and fall to the bottom of the sink. If your greens are really dirty, you can double wash them.
Take your clean greens and give then a spin in your salad spinner. I keep different types of greens separate for this, generally. Get ’em good and dry, but don’t go crazy: it’s a salad spinner, not a lawn mower. You can rip the handles right off these things. Ask me how I know.
BioBags (and I’m sure all the other brands out there that are basically the same concept) keep the right amount of moisture around greens. Not too much, not too little. Wrapped in a cloth napkin and sealed up in a BioBag, I get a solid week out of my lettuces and greens.