I remember reading that cooked greens suffer from being refrigerated. For example, I believe Marcella Hazan admonishes in one of her books not to refrigerate dark greens after cooking.
I've just parboiled a bunch of broccoli rabe, intending to use with sausage in a pasta dish for tonight's dinner. They have been shocked in ice water and are now cool and sitting in a plastic container.
At the last minute, plans changed and I will be making the dish tomorrow night instead of tonight. I am tempted to leave the already cooked rabe in a container on the counter until tomorrow night.