Washing greens before storing them will cause leaves to rot easily, making for a slimy mess. If there seems to be some moisture or condensation on the leaves already, wrap them in a clean dishtowel or paper towel before sealing in a bag or container (similar to storing lettuce).
Even stored properly, these greens can be sensitive and may not last more than 3-4 days in the refrigerator, so have a plan for using them before buying!
Don't lose hope with wilted greens, as you can easily revive them with a soak in water and some time. Learn how from our Reviving Wilted Greens tip.
If you know you won't be able to use your greens in time or notice the leaves turning yellow and starting to wilt, consider prolonging their life in the freezer.
To freeze hearty greens:
- Wash the leaves thouroughly and cut off any overly woody stems (you make the call on what you think is too thick/woody)
- Roughly chop the leaves and stems
- Blanche the greens by plunging them into boiling water for 2 minutes
- Pull them out of the boiling water and chill quickly in an ice water bath
- Drain any excess moisture with a towel
- Place into a clear, labelled (item name, date), airtight container or bag and freeze
*Note: Contrary to common belief, freezing vegetables actually preserves the nutrient value of fresh produce. Getting ahead of a rotten or wilted item by freezing it preserves not only the taste, but also the vitamin and mineral conent.
Click here for specific tips on freezing spinach. And maybe even consider growing your own greens so you can cut them as needed!