I use a similar technique to make sure I get all the grit out. Although I don't do it, I've read salting the water a bit can help to draw out the more stubborn grit.
Thanks for sharing.
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I can't imagine why salt would do anything at all. That would draw the water in the greens out, but do nothing that I can think of to move or dissolve sand. I do salt the cooking water to preserve/enhance flavor, firmness and color.
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