■ Wrap greens in a damp paper towel and refrigerate in an open plastic bag or container. Use most greens within 5 to 7 days for best quality.
■ Wash greens just before using to reduce spoilage.
1. Swish leaves in a large bowl of cool water.
Fresh/Raw: Serve sticks or thin rounds with your favorite dip, or grate and toss in a salad.
■ Store in a cool, dark area in an open container or bag that allows air flow. Use within 2 weeks for best quality. Refrigeration of raw sweet potatoes can cause a hard center and an unpleasant taste.
■ Scrub under cool running water just before using.
When kids help make healthy food, they are more likely to try it. Show kids how to:
❁ scrub sweet potatoes under cool running water.
❁ prick whole sweet potatoes with a fork before baking or microwaving.
❁ Choose greens that look crisp. Avoid wilted or yellowing leaves and browned stalks.
❁ Greens may be fresher and cost less when they are in season. Most are available spring through summer or fall. Kale, mustard greens and collard greens are available during the winter months.
