Fresh greens are like flowers-they need to be treated with a gentle hand and stored properly to maximize their shelf life. Wash greens on the same day you purchase them (this does not apply to tight-headed greens, such as endive or radicchio, which should be cleaned just before consuming). Remove any damaged outer leaves, then separate the remaining leaves and place them in a large bowl of water. Gently squish to remove any dirt. Lift the greens out of the water, leaving the dirt behind-do not pour them into a colander, which simply throws any dirt back on the clean leaves. Dry the leaves in a salad spinner, then place them in a zip-lock bag and refrigerate. Do not cut or tear the leaves before storing them as that will create more surface area for oxidization (the rusty color that sometimes occurs).

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