Sometimes, you get so busy that you neglect all that good produce in the refrigerator and now… it’s all wilted. But, you can save wilted vegetables and reduce waste with the magic of an ice water bath. Here’s how.
How to save your wilted leafy vegetables
Remove all the mushy parts and submerge wilted greens in an ice water bath. Let it soak for 15 to 30 minutes. The leaves will be revived and good as new (and nice and crisp). Don’t leave leafy greens in for too long though. They can get waterlogged, lose their texture and crispness. This method works well for certain lettuces and spinach.
How to save your other vegetables
You can do the same with root vegetables (like carrots, radishes and turnips). It works particularly well with porous vegetables, like celery. Celery can take about 30 minutes. For root vegetables, trim off the ends and soak them in an ice bath. You can also do the same with peeled potatoes, but they can take up to an hour.
For vegetables with a waxy stalk (like asparagus and broccoli), it’s better to cut their base on a diagonal and place them in a container of ice water standing up. Then, place the container in the refrigerator for an hour. The cold temperature reduces moisture loss. You can also trim the stems of wilted kale since the stems absorb water better. If that doesn’t work, you can try submerging the whole leaves in ice water and a tablespoon of salt.
For peppers, you can slice them up and submerge them in ice water for about ten minutes. If they’ve dried out, you can try to rehydrate them by just covering them with boiling water for 20 minutes. They plump up and regain their firmness, but can become slightly soft due to being heated by the boiling water. Rinse them with ice water before cooking with them.
One caveat
These methods work depending on the condition of your produce. Sometimes, the outer skin will still be a bit wrinkled after the ice bath, but you’ll feel a definite improvement in their texture, firmness and crunch.
If they just can’t be saved
If your vegetables are beyond repair, you could always use them in a marinara or for a mirepoix-a flavor base made from diced vegetables sautéed in butter or oil. They could also make a delicious soup stock. Kale that’s irrecoverable can be made into kale chips. Just be sure to keep a closer eye on them since they are already partially dehydrated.
We don’t recommend using anything moldy since it can cause respiratory problems, allergic reactions or contain toxins that can get you really sick. Slimy or liquified vegetables are also beyond repair. Produce like zucchini, squash, and tomatoes tend to rot instead of wilt so they can’t be saved either.
The even better news?
The best part is that the minerals and all the good stuff in the vegetables stay intact after they’re recovered like this.
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