General Greens Info
We include beet leaves, collard, kale, turnip leaves, rabe, radicchio, mustard greens, and dandelion greens.
Short Term Greens Storage
To store greens, leave them unwashed and wrap them in a damp towel. Place them in a perforated plastic bag and refrigerate in the humid crisper section. Turnip greens and kale will only last for about 3 days, collard and dandelion greens for 5 days, and mustard greens and radicchio at least 1 week. By changing the towel occasionally and keeping it damp, you'll be able to increase the storage time by several days.
Greens Long Term Storage
Greens freeze well. Wash, then blanch for 2 minutes, drain, and plunge into ice water. Chill for 2 minutes; drain. Pack in freezer containers. Use within 6 months.
Greens Side Notes
In general, greens are eaten raw when young and tender, and cooked if they're mature.
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