Cooking For Sig

A Sous Chef and Her Stories


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Preserved Lemons and Well-Washed Greens

carrotsSometimes I have moments when I catch myself doing something that I very clearly learned from my dad. This happened on Saturday as I stood over a pile of freshly washed cilantro and dutifully plucked the leaves from the stems. This was my dad’s ritual. Every Saturday morning when we returned from the grocery store, he would immediately begin the process of cleaning his vegetables, paying extra care to the leafy greens. He would rinse them three times in ice cold water, spin them dry, remove any blemished leaves, trim the stems, and roll them up in a clean dish towel to dry. Several hours later he would remove the bundle of greens from the fridge, unfurl the towel, put the greens in a plastic produce bag, and gently press the air out of the bag to form a vacuum-like seal. Continue reading

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