How to Store Kale to Make it Last Longer
Serves 4
10 mins prep
10 mins total
Learn How to Store Kale with these simple tips and tricks for extending the life of this nutritious vegetable! These foolproof techniques for storing kale in the fridge and in the freezer will help you to preserve its texture and flavor while getting the most out of every leaf.
Wash kale thoroughly in your kitchen sink or using a large bowl with water: Fill your sink (or a large bowl) with enough cold water so that the kale floats about 3 inches off the bottom. Submerge the kale and move it around so that the dirt falls to the bottom. Rinse each leaf under the tap and shake off the excess water.
Remove the stem: Pull the leaves off the stem by running your hand down the length of each stem. For ease of storing, if preferred, break large leaves by hand into smaller pieces. Alternatively, you can tear each leaf by hand.
To Store Kale in the Fridge:
Dry as much as you can: Lay a clean kitchen towel or a couple of sheets of paper towels out on the kitchen counter. Scatter the leaves in a single layer, top with another clean towel, and roll like a jelly roll. Lightly press down so the towels absorb the liquid, then unroll.
Portion and wrap: Place the kale leaves on a layer of clean paper towels. Roll up the paper towel and place it in a plastic storage bag. Continue with the rest of the leaves, using multiple plastic bags, if necessary.
Store in the fridge: Label and store the plastic bag in your refrigerator, preferably in the crisper drawer. Avoid the coldest part of the fridge (the back). Also, make sure to keep away from ethylene-producing fruits and veggies (i.e apples, bananas, and avocados.)
To Blanch and Freeze Kale:
Prepare a pot of boiling water: Bring a large pot of water to a boil. Liberally salt the water. While the water is boiling, prepare an ice bath by setting a large bowl of ice water right next to the pot of boiling water.
Blanch: Drop the chopped kale leaves in the boiling water, in batches if necessary. Boil for 1-2 minutes, or until the color brightens.
Drain and shock: Remove the leaves from the boiling water with a slotted spoon or strainer and place them directly in the ice bath. Leave until cool enough to handle, about 30 seconds.
Dry the leaves and freeze: Dry the leaves with a salad spinner or between a few layers of clean kitchen towels, squeezing out the water as necessary. Place in a single layer on a baking tray small enough to fit in your freezer. Freeze until solid, about 1-2 hours.
Store in the freezer: Once frozen, transfer to an airtight container or freezer bag, making sure to push out all the air to prevent freezer burn. Label, date, and freeze for up to 6 months.
