A bag of greens often starts out crisp and ends up damp at the bottom of the refrigerator. The fix is less about a complicated storage trick than matching your care to the leaf: delicate lettuce bruises easily, while kale can take a sturdier hand. Begin by removing leaves that are already damaged.
Know the Leaf You Have
Romaine and other crisp lettuces hold their shape well in salads, while baby spinach wilts quickly into eggs, pasta, or soup. Kale and collards have firmer leaves that suit longer cooking. Choosing a green for its texture—not only its color—makes it easier to decide whether to serve it raw, wilt it briefly, or let it simmer.
Wash Close to Cooking
If the leaves are not visibly dirty, wait to wash them until you are ready to use them; extra moisture can make storage harder. For sandy greens, swish the leaves in a bowl of cool water and lift them out, leaving grit behind. Dry them well with a salad spinner or a clean towel before dressing or storing.
Store for a Short Week
Keep greens in the refrigerator in a roomy container or bag with a dry paper towel to absorb excess moisture, and avoid packing them tightly. Check the leaves before cooking and remove any that have turned slimy or unpleasant-smelling. For a quick side, toss sturdy greens into a warm pan with a little oil and take them off the heat as soon as they soften.