Storage: Most greens can be stored in the refrigerator for several days provided they are protected from air flow. Most store best in a plastic bag in the crisping drawer of your refrigerator. Tender, delicate leaves (such as beet greens) wilt very quickly, so use them as soon as possible or purchase them on the day you plan to prepare them.
Preparation: To prepare greens for washing, cut off the stems and discard any bruised leaves. For greens with tough stems, such as collards, mustard and kale, cut off the stem backbone, which can be quite tough. Chard, bok choy, turnip and beet greens have tender stems that can be eaten along with the leaves. Fill a large bowl or salad spinner with cold water, add greens, and swish them around to remove sand and dirt. Wait a minute to let the sediment settle to the bottom, then pull out the greens, dump the water, and repeat until the greens are clean. Dry thoroughly by rolling with towels.
Taste: May be bright, bitter, spicy, pungent, mild, wild!
Nutritional Benefits: Greens provide a wide array of nutrients including fiber, beta-carotene (for eye health), calcium (for bone health), iron (essential for over health), folic acid (especially important for women who may become pregnant) and chlorophyll (the beneficial green pigment found in plant cells). Many varieties of leafy greens, especially members of the cruciferous (cabbage) family such as collards, kale and bok choy are also rich sources of vitamin C, which help with immunity and can function as an important antioxidant.