Buying and Storing GreensThe best gauges of freshness when choosing greens are appearance and smell. Greens should be sparkling fresh with a good color, and have no wilted, dry or yellowing leaves. They should not show excessive ripping or insect damage, and they should smell very, very, fresh. Look at the stem base at the center of the head, if possible, because decay sometimes begins there. Weight is another clue: the heavier, the better.
Greens are almost all water. If they feel light, they are drying out. Their high water content makes greens highly perishable. Ideally, you should buy greens close to the time you plan to use them. Wash them carefully and dry them completely with a salad spinner, cotton tea towels or paper towels. Divide the dry greens, wrap loosely in paper towels, and place in several plastic bags. Press all the air out of the bags, seal, and store in the crisper. If you store greens unwashed, they may not last as long.
*photography scans via the wednesday chef
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