How to Store Kale: 3 Ways to Store Kale

Kale (Brassica oleracea) is a leafy cabbage cultivar that does not form a head like normal cabbage as it grows. Kale is a versatile leafy green, and you will find it in recipes for main dishes, side dishes, appetizers, salads, and soups. The particular species you choose, as well as your cooking method, will impact the kale’s texture and flavor.

Kale is a hardy green, but after time, raw kale will begin to dry out, lose its crunch, flavor, color, and nutrient content. Follow these storage methods to get the most out of your head of kale:

1. 1. Refrigerator: You can store a fresh bunch or bunches of kale in the fridge’s crisper drawer. Before storing, wipe away excess moisture, wrap the kale leaves in a paper towel, and place them in a plastic bag. Kale bunches will last a week in the fridge.
2. 2. Freezer: As with many veggies, it’s a good idea to blanch kale before freezing. Prep the kale as though you were about to make a recipe—strip it from the veins and chop or tear the leaves to the necessary size. Then, place them in a large pot of boiling water for a minute or two. Remove them quickly from the hot water, and then plunge them into a large bowl of ice water. Thoroughly dry the kale in a salad spinner or with paper towels. Spread the leaves in a single layer on a baking sheet, and place in the freezer for a couple of hours. Once frozen, pack them in a freezer bag or airtight container and store them in the freezer for up to eight months.
3. 3. Dried: Another way to preserve your kale is to dry it. This method won’t prolong the life of your kale as a fresh, green veggie, but you can use this crispy kale as an ingredient in recipes or as a tasty snack on its own. You can dry kale in the oven for several hours or use a more efficient dehydrator. Once dried, you can add salt, pepper, and other spices to your kale; eat them on their own as kale chips, or add as a crunchy salad ingredient.

When storing kale, keep these tips in mind:

1. 1. Prep your kale beforehand. After purchasing kale at the farmers’ market or the grocery store, strip the leaves from the stems and chop them before storage. Unlike many other salad greens, kale leaves are hardy and will not wilt as quickly once removed from the stem.
2. 2. Freeze kale in smoothies or pesto. If you’re making a kale smoothie or kale pesto, it can be helpful to make and freeze these dishes for later use. You can easily freeze a sauce or green smoothie and thaw before consumption.
3. 3. Thoroughly dry your kale. This is a cardinal rule of veggie storage. Moisture will accelerate wilting and spoilage, so the less of it, the better. Paper towels, and the ability of air to circulate, will help keep your kale usable.
4. 4. Thaw the greens in water. Put the greens in a bag and place the bag in a bowl of cool water to speed up the defrosting process.

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