How to disinfect raw produce

Note: disinfecting will kill bacteria and viruses but it won’t do a great job of removing dirt, pesticides and grime. So rinse your produce thoroughly and then disinfect it.

Also, this is only necessary if you plan on eating your produce raw. Cooking will naturally kill bacteria and viruses.

1. Make a diluted bleach solution (1 tsp of unscented bleach per gallon of water, no more no less.) 
   

2. Submerge your colander of veggies in the solution for a minute. You can touch the water, don’t be scared. At this dilution, the bleach won’t burn skin / stain clothes.
   

3. Remove the colander and let the greens air dry. Don’t rinse off your leafy greens after removing them from the sanitizer solution — the sanitizer needs time to do its thing and the bleach will evaporate as your greens dry.

Congratulations! You have just prepared greens so safe you could dress a wound in them.