Produce 101

Leafy Greens

STORAGE TIPS: To keep leafy greens from wilting, wrap them in a damp towel and store them in a plastic bag in the refrigerator. Do not wash before storing.

HOW TO PREP: Wash thoroughly with cold water. Chard, collards, and kale have thick stems in the middle that you should remove. The stems are edible but can sometimes have a bitter, herbaceous taste when eaten raw, so chop them into small pieces and sauté.



APPEARANCE: Stems can be rainbow colored — orange, yellow, pink, red, white — with bright green, wrinkled leaves.

SAUTÉ: Remove the stems and cut them into small pieces, then cut the leaves into small 2-inch pieces. Heat 1 Tbsp of oil in a large pan over medium heat, add the stems and cook for 6-8 minutes, then add the leaves, 2 Tbsp water, salt, and pepper.  Cover the pan and cook for 2-4 minutes, remove the lid, and stir occasionally for 1-3 minutes.

> Watch a short video on how to store and prepare swish chard


APPEARANCE: Large dark green, fan-like leaves.

SAUTÉ: Remove the coarse stalks and central rib from all of the collard leaves and cut the leaves crosswise into very fine ribbons. Heat oil in a large skillet over medium heat, add the greens, and cook for 3-6 minutes. Continue to stir until all leaves are coated in oil and are a bright green color.


APPEARANCE: Depending on the variety, the colors can range from green or dark green to purple with curly or bumpy textured leaves.

SAUTÉ: Remove the greens from the stem and chop leaves. Add oil to a pan and heat on medium-high heat until hot. Add 1/2 cup of stock, then add the greens and cover for 8-10 minutes until soft, stirring occasionally. Stir-fry or add to stews.

RAW: If eaten raw, massage 1 Tbsp oil into the leaves and let it sit for 10 minutes until softened.

> Watch a short video on how to store and prepare kale


Salad greens should be eaten as soon as possible. To store salad mixes, line a plastic container with a clean kitchen towel or a few paper towels and dump the greens inside.

For heads of lettuce, remove any wilted or damaged outer leaves before wrapping them in a paper towel and storing them in a plastic bag in the crisper drawer of the refrigerator.