# You'll need more greens per cooked serving than you might think: For example, a medium-size head of escarole (about 4 to 5 cups raw) will reduce to 3/4 cup once it is blanched, squeezed dry, and chopped.

# Cook greens in an enameled or stainless steel pot so their acidity doesn't react with the metal.

# Refrigerate and keep greens unwashed until just before cooking; if they're stored even slightly damp, they rot quickly.

# To wash, fill a sink with lukewarm -- not cold -- water. (Soil washes off more easily with lukewarm water.) Dunk the leaves into the water until all the grit is removed, or rinse under a gentle stream of water that won't bruise the tender leaves. Layer in paper towels in a salad spinner.

# Remove the stems from older Swiss chard, spinach, kale, or beet greens: Fold over each leaf lengthwise with the underside facing you. Grasp the leaf with one hand and pull off the stem with the other hand.

# Greens retain considerable water when they're blanched. Let them cool, and then gently squeeze out as much water as you can with your hands.


Thanks to http://www.almanac.com for these helpful hints.