Dorie prefers to keep her washed and dried greens in a plastic bag, but here's the twist: before sealing it up, she blows a little puff of air into the bag. She says that the carbon dioxide from your breath will keep the greens green all week long!
Dorie has never steered us wrong in the past, and this tip comes from her latest book Around My French Table. We're very curious to give it a try.
Do any of you use this method for keeping your greens fresh? What else have you tried?
• Find It! Around My French Table by Dorie Greenspan ($26 from Amazon)
Related: Food Science: Why Salad Greens Wilt