At this time of year, the plants grow really slowly. We generally eat whatever I don't sell at the market. So the veggies have been picked, sat out at market for at least 5 hours, come home and might not get unloaded right away, and then we store them. As I'm sure you can imagine, they're sometimes a bit wilted. Furthermore, I might then store them for a week or more before use. Here's an example of 2 bunches of chard and a bunch of collards that were about a week (or more) into storage:
|The chard on the left was about 2 weeks old, the one on the right only about a week old.|
|This is a bunch of wilted collards.|
So the next time you consider tossing out your wilted greens, think again. This works for lettuce, spinach, choi, collards, kale, chard, etc.