This technique can be used for leafy greens such as collards, kale, Swiss chard, and spinach. Blanched greens can be stored in an airtight container in the refrigerator for up to 4 days. See how to use blanched greens.
In Season: Mustard greens are at their peak from January through April. Many supermarkets carry them year-round.What to Look For: Look for leaves with a rich green color. Avoid any mustard greens that are wilted or yellowish. The smaller the leaves, the more tender they will be.How to Store: Wrap unwashed mustard greens tightly and store in the refrigerator's crisper drawer for up to one week. Mustard greens tend to hold sand and dirt, so wash thoroughly before cooking.
In Season: Flavorful, slightly bitter escarole thrives in cool weather. It grows from fall through winter, and can be found year-round in most supermarkets. What to Look For: A head of escarole looks like curly lettuce and can be as small as a softball or as large as a soccer ball. Choose firmly packed heads with unblemished leaves. How to Store: Wrap escarole in paper towels and store in an unsealed plastic bag in the refrigerator for up to four days.
In Season: Radicchio's peak season lasts from January to April, although most specialty grocers carry it year-round.What to Look For: This member of the chicory family comes in several varieties, with two types being most widely available in the United States: Treviso and Verona. Treviso leaves are oblong with pointed ends and grow in small, tightly packed heads. Verona radicchio grows in loosely packed round heads similar in shape to butter lettuce. Both varieties have purple leaves with white ribs. Choose radicchio with crisp leaves and no brown spots. How to Store: Keep radicchio in a tightly sealed bag in the refrigerator for up to one week.
In Season: The peak season for collard greens is January through April, though many supermarkets carry them year-round.What to Look For: Choose collards with deep-green leaves. Avoid those that are limp or have yellow spots. The smaller the leaves, the more tender they will be.How to Store: Wrap unwashed collard greens in damp paper towels and place in a plastic bag in the refrigerator's crisper drawer. Stored like this, your greens will keep for up to five days. Wash thoroughly before cooking.
In Season: Kale turns sweeter in cold weather, so it's at its best from mid-fall through early spring.What to Look For: Choose kale with firm, deep-green leaves, avoiding any that are wilted or have yellow spots. How to Store: Keep kale in the coldest part of your refrigerator, loosely wrapped in a plastic bag. Though it seems like a sturdy vegetable, kale will quickly wilt and turn bitter.