When you unpack your greens at home from your share, treat them right and they will last you the week. I highly recommend a salad spinner to rinse and clean your produce. It makes processing your share easier.
Two schools of thought:
1) I have no time to prep tonight, what do I do?
2) I want to wash and prep, how do I store them so they last?
Spinach
1) Open the bag the spinach comes in and add a paper towel tucked around the spinach. Close the bag snugly.
2) Rinse the spinach in a colander and dry it very well in a salad spinner. Put back in the bag it came out of or another container with the paper towel.
Kale
1) Wrap a paper towel around the bunch of kale and place in a zip top back. Squeeze the air out.
2) De-stem the kale. If the leaves are still whole, tear them in half and place in a colander. Rinse them well. Spin the leaves dry. Place in a zip top bag or other container with a paper towel.
Why the paper towel?
With greens the paper towel removes excess moisture and adds a bit more longevity to the life of your greens.
That said, kale, any choi, tatsoi, broccoli raab and collards are the heartier of these greens and will last longer. Use your arugula and baby greens first then spinach.
Baby greens, beet greens and arugula are very delicate. Wash these just before using.