Whether you’re returning from an overambitious trip to the supermarket or organizing an unruly haul from your CSA or farmers’ market, storing your seasonal bounty can be a challenge. Sturdy greens like kale, collard greens, Swiss chard, mustard greens and others can take up a lot of valuable real estate. You can store them in a fraction of the space — and prolong their life — by simply chilling them raw or cooked, or blanching and freezing them. Here’s how.

Chilling Raw Greens

If you plan to enjoy your greens soon, you can store them in the refrigerator, but, for best results, don’t just toss them into the crisper. Prep them first: Discard any rubber bands or wire fasteners holding your greens together, strip the greens from the stems (save the stems for sautés or stews) and tear large leaves into bite-size pieces.

Add the greens to a large bowl of cold water and swish them vigorously to loosen any dirt. Let them sit for a couple of minutes, allowing sediment to sink to the bottom of the bowl. Then, remove the greens to a colander, dump the water and repeat the process two or three more times.