Whenever you're planning to cook a big batch of greens (collards, mustards, kale, etc.), dedicate a couple of clean kitchen towels for their prep.
First, fill a large bowl with cold water and submerge the greens. Swish them around in the water, lift them out and repeat with another bowl of clean water. Then spread 2 large kitchen towels onto the counter, overlapping end to end. Lift the greens out of the water and shake them to remove some of the excess water. Then line the greens up on top of the kitchen towels and roll them up.
If you're not ready to cook them, just put the big cylinder of greens into the refrigerator — the moist towels keep them fresh.
Whether it's visible or not, vegetables usually have dirt, dust and other residue on them. Here's an easy and thorough way to wash all kinds of leafy greens:
Grab a bowl large enough to easily hold the greens and fill it with lukewarm water. Submerge the greens in the water and shake them back and forth to dislodge or dissolve the dirt. Then just lift the greens out of the water so the dirt stays behind. Pour out the water and repeat with clean water until the water stays clear when you pull out the greens.
