Cleaning your greens

Persian food for the most part, is not fast food. If you see a Persian recipe that has greens in it, then know that you are going to need to clean your greens.

How to Clean Your Greens

Trim the Stems: Start by separating the leafy greens from their stems. Discard or compost the stems, as they are not typically used in Persian cooking.

Wash Thoroughly: Place the leaves in a large bowl or basin of cold water. Gently swish them around to loosen any dirt or grit. Repeat this process 2–3 times with fresh water each time, until no dirt remains at the bottom of the bowl.

Drain: Transfer the cleaned greens to a colander and allow the excess water to drain.

Dry: Spread the greens out in a single layer on a paper towel-lined baking sheet or clean kitchen towel. Let them air dry completely before chopping. You can use a salad spinner to expedite this process. This helps prevent sogginess and ensures even cooking.

We consider it a meditative process, or you can keep your hands busy cleaning your greens while you catch up on your favorite binge shows. Then you won't feel guilty just sitting in a chair and not accomplishing anything. We usually clean our greens the night before while watching a movie. If you have kids, a significant other, or other handy family members, put them to work, too. “Many hands make light work” is what my Mom Leola used to say, and it is so true. Even if you can't round up help, it really does not take very long at all. Wash all of your greens before you start and shake off the excess water.