To store greens:

Store greens in a Green bag in your fridge for up to 5 days to keep leaves from going limp.

To prep greens:

Rinse leaves. To remove leaf blades from stems, fold leaves in half and tear or cut the central stem away. Roughly tear or chop leaves. The stems are also edible.

To use greens:

Saute with olive oil and garlic. Add wilted greens to spaghetti sauce, quiche, pastas, or soups. Bake into chips.

To freeze greens:

Blanch leaves for 2 minutes in boiling water. Place leaves and stems in ice water. Drain. Quick-freeze small clumps of greens individually on a cookie sheet. After they’re frozen, place clumps into freezer bags in bulk. Remove as much air as possible from bags before sealing.