Is this the forum where I might ask everyone to tell me their quickest and easiest way to wash such greens as mustard and turnips? Only way I know how is to wash each leaf individually and strip out the stem. Quicker, easier way anyone . . . please!!! Thank you.
Hi Flopsy... Well, we eat lots of greens here, but we don't do them a leaf at the time. We have a very deep sink, so we fill it with the greens then fill it with water. Let them soak for about 20 mins, then swirl and tousel them in the water vigorously, drain the water out and refill the sink. For us it never takes more than three washings...usually two is enough. I suppose how much soil or sand is on the leaves determines the number of times you wash them. TIP:If you have probs with aphids, slugs or snails...just use table salt in the beginning (with just enough water to cover the leaves) and then let them soak a full 30 mins. They'll come right off.
Pretty much what Sjoerd said, as far as coring them, or taking the stems out, i used to just rip them from the stem down the length of the leaf,,just take some leaves that are the same size an put together an let it rip,,, i mean your going to chop them up anyways right. thats the fastest way i know,, but do clean them a few times first, an the salt application won't hurt them at all if you do have the little crawly things in it. you have to add some salt anyways plus it all washes off the leaf when you rinse it.
Just a post script: Thanks for mentioning those stems, Biita, for I had forgotten to say something about them. The stems, I enjoy eating, so IO don't remove them or strip the leaves away from them unless the leaves are extraordinarioy large...but then again we don't have turnip or mustard greens here, we eat things like Swiss chard and Perpetual Spinach. These crops continye growing right on through the winter. I'll tell you the Perp. Spinach is one that we latched-onto a few years ago, and now I don't grow the "usual" type at all anymore, the reason being that they don't "shoot" in the summer like most other spinach can do. I chop them too...after boiling. I put a bit of squeeze on them before I start slicing, tho. I sometimes add a small amount of breadcrumbs so they won't be too "watery" and drain over the bottom of the plate and into the other things. If my partner washes leafy things like lettuce or endive she actually does it leaf by leaf. She doesn't want any extra "garden protein" in there at all. I just call her a big sissy. hahaha
i agree Sjoerd, i eat the stems also, but on turnip an mustard if they get to big, the stems get really stringy like an its as if you just keep chewing with no results,, but the smaller leaves i just chop them all in together. swiss chard an spinich i don't even bother to cut the stems out. lol. extra protein. lol. awww that will only help her when she's out in the garden for a long time. when i boil my greens i add barely any water at all, because they are mostly water to begin with an will wilt down with the natural juices an i never throw that out, just use as "butter" with a little salt an pepper, sometimes i add a touch of vinegar.
Yes Biita...I boil them exactly as you, with as little water as possible, and I eat them exactly the sam,e way as well. Sometimes I stir some crumbles feta cheeze through the greens as well. I have used pork and pork fat with them as well on occasion. We try not to waste much of the water either. ,,,,,, I'm getting hungry talking about this.
