I'm a big fan of hearty greens. They make great additions to rice bowls and stir fries, as well as a pretty good crisp, but these leafy plant parts can also be transformed into a vibrant, tasty soup.
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Vibrant, fresh salads are one of my favourite lunches, but I don't always have the time to stop and make one in the middle of my workday. Traditional, leafy bases can get limp and slimy if you make them ahead, but The Kitchn has come up with five fresh salad bases that stay crisp all freaking week.
You probably already keep lettuce and other greens in the crisper, but if you line that drawer with towels, those greens will stay fresher longer, and they're just a handful away from quick salads or other dishes. Here's how (and why) it works.
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