Greens are abundant at the beginning of the summer, and I do recommend you eat as much as you can. However, putting some away for the not too green New England months is not a bad idea.
The easiest way that I have found for preserving greens is freezing them.
Now, I know you stop and go- eww frozen greens. However, we have found that freezing greens works well for preserving greens to be used in cooked dishes.
I don’t recommend you try to make a fresh salad out of frozen greens- the texture doesn’t hold up well. But frozen spinach goes well in any cooked spinach meal, and any type of frozen greens can be cooked to death to make a lovely saag dish.
So, we simply wash the greens, dry them with a towel, stick them into plastic bags, and stick them in the freezer. Very easy way to make sure you have access to something green come late January.
We also keep the stems of a lot of greens (don’t forget kale, chard, and collards!) and freeze them the same way as the greens, just separate. We use these to chop up and put into hearty veggie stews in the winter time. They add an extra crunch and nutritional bonus in the winter.