When I worked at the Little Nell Hotel in Aspen, Colorado, executive chef George Mahaffey taught me this technique: Use warm water to refresh greens and then chill them in order to get them crisp. As with flowers, if the old stem of the greens is cut or torn to allow the water to be absorbed into the freshly cut end, the greens get crisper.
Recipe courtesy of Douglas Katz
Episode: Cook like a Chef
Level:
None

Directions

STEP ONE. Fill your sink with warm water. The temperature should be 105 degrees F to 110 degrees F; if it feels warm to your wrist, it is warm enough.

STEP TWO. Submerge lettuces, herbs or other tender greens and soak for 5 to 10 minutes.

STEP THREE. Carefully dry the greens, preferably using a salad spinner. Gently shake the greens to remove excess water before spinning. Don't overload the spinner or spin them too quickly, as the greens may bruise.

STEP FOUR. Cover and chill. Cover the greens with a damp towel, chill for at least 20 minutes, and you will once again have crisp, vibrant lettuces, herbs or greens.

IDEAS YOU'LL LOVE

Baked Chicken Tenders

Recipe courtesy of Trisha Yearwood

Lemon Pepper Chicken Tenders

Recipe courtesy of Rachael Ray

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Tony's Chicken Tenders with Honey Mustard Sauce

Recipe courtesy of The Neelys

Spring Green Risotto

Recipe courtesy of Ina Garten

Tom's Green Beans with Shallots

Recipe courtesy of Valerie Bertinelli

Apple Crisp

Recipe courtesy of Muriel Ashley|Aimee Ashley

Roasted Green Beans

Recipe courtesy of Ree Drummond

English Chocolate Crisps

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking