Leafy Greens

Explore this page for tips on how to select, store and prepare leafy greens.

Also In Season: Winter

Select It

Choose leafy greens with fresh, full leaves. Avoid buying greens that have brown, yellow, spotted, wilted or slimy leaves.

Store It

  • Store in the refrigerator for 3-5 days in the high-humidity drawer. Set the drawer lever to closed, so less air is coming in.
  • Store loose greens in the refrigerator in a bag or other airtight container with a damp cloth or paper towel.
  • Store in an airtight container for 10-12 months in the freezer. 

Reduce Food Waste

Stems of the greens can also be prepared and eaten along with the leaves. Start cooking them a bit before you start cooking the leaves. 

Swiss chard stems can be used as a substitute for celery when cooking. 

You can revive wilted greens by soaking them in a bowl of ice water for 5-10 minutes.

Source: Save the Food

Prepare It

  • Sauté greens and stems with garlic, onions, tomatoes and olive oil.
  • Chop up any wilted greens and add them to a frittata or omelet.
  • Cook collards, Swiss chard, Bok Choy and spinach for a mild or sweeter flavor.
  • Cook arugula, kale and mustard greens for a peppery flavor. 

Did You Know?

Leafy greens with sturdy leaves, such as chard, kale, mustard, beet, collard and turnip greens are great for cooking.

ca Leafy greens help the body grow strong bones and teeth because they contain calcium.

Click here for more information about cooked greens.

Click here for a printable page with lots of info about cooked greens.


Savory Greens


2 pounds greens (mixture of collards, kale, turnip greens, mustard greens)
3 cups water
¼ pound skinless turkey breast
¼ cup chopped onion
2 cloves garlic, crushed
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
½ teaspoon dried thyme
1 green onion, chopped
1 teaspoon ground ginger

Source: CA Champions for Change


Makes 6 servings. 1 cup per serving.


30 minutes


  1. Place all ingredients except greens into a large pot and bring to a boil.

  2. Prepare greens by washing thoroughly.

  3. Slice greens and stems into bite-sized pieces.

  4. Add greens to stock. Cook for 20 to 30 minutes until tender. Serve hot.


    For a vegetarian option skip the turkey and use a homemade vegetable stock. Click here to find out how to make your own.
Also In Season: Winter

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