Fresh greens, such as kale, chard, and turnip or collard greens, are high in vitamins A, C, and calcium, and make great sides or additions to main dishes. When bringing fresh greens home from the market, wrap them, unwashed, in damp paper towels, and store in an unsealed plastic bag in the refrigerator. They'll stay fresh for three to five days. When ready to use, follow these steps to clean them and remove the veins.

Step One: Begin by pulling apart the bunch and examining each leaf. Remove and discard any yellowed or limp portions.

Step Two: Wash greens in cool water, agitating with your hands. Replace the water two or three times, until there are no traces of dirt or grit.

Step Three: Lay flat to dry on a dishtowel. To speed the process, use another towel to pat them dry or use a salad spinner.

Step Four: Place on a cutting board, and cut away tough stems. To remove the hard center vein, fold the leaf in half and tear or cut away.

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