While there are many varieties of kale to choose from, for all respective purposes, we are specifically referring to curly kale, Tuscan kale (dinosaur kale), and red kale, which are all easy to find in the supermarket or grow in your garden.
In the fridge, whole kale leaves can last up to a week. Cut kale leaves tend to last for three to five days.
Blanch & Freeze Kale
If you need to store kale for the long term, you can freeze it. The best way to store kale in the freezer is to blanch it first to get rid of its natural enzymes. Blanched Kale is ideal to use in recipes, but it is also a crucial step if you are planning to freeze it. Here’s how to do it:
- Wash and destem the kale. Thoroughly rinse the kale leaves under cool running water to get rid of excess debris and dirt. Pull the leaves off the stem by running your fingers down the length of each stem. Give them a rough chop. I find that small pieces of kale are easier to blanch than large ones. And if you need a refresher on the best way to chop them, be sure to check out my guide on how to cut 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 a freezer safe airtight container (affiliate link) or freezer bag, making sure to push out all the air to prevent freezer burn. Label, date, and freeze for up to 6 months.
But if you need to thaw, simply remove the bag of kale from the freezer and keep it in the fridge or at room temperature for 3-4 hours. Use it as soon as it is thawed. I do not recommend leaving it out too long as you will end up with soggy leaves.
Dried kale is a bit different from fresh or frozen, but a great alternative if you want to puree the kale into a powder and add it to recipes. Here’s how to dry kale at home as a whole bunch or individual leaves:
Wash, Portion & Wrap
Proper kale storage will ensure the leaves last for at least 5-6 days, if not longer. You can store kale with stems as a whole or give it a rough chop and store it in the fridge to have it ready to use in recipes throughout the week. Here’s how I like to do it when I get home from the grocery store:
- Wash the kale thoroughly in your kitchen sink. Fill your sink with enough cold water so that the kale floats about 3 inches off the bottom. Submerge the kale and swish 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. If preferred, break large leaves by hand into smaller pieces.
- Dry the leaves. A salad spinner is the most effective way to dry kale leaves. If you don’t own one, lay a clean kitchen towel or a couple of layers of paper towel out on your counter. Scatter the leaves in a single layer, top with another clean towel, and roll like a jelly roll. Press down slightly, so the towels absorb the liquid, then unroll.
- Portion and wrap. Lay the kale leaves on a layer of clean paper towels, about 2-3 at a time. Roll up the paper towel and place it in a plastic storage bag. Continue this process 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 vegetable/crisper drawer. Avoid the coldest part of the fridge (the back). Also, make sure to keep away from ethylene producing fruits and vegetables, such as apples, bananas, and avocados. This will make the kale go bad faster.
The Problems with Eating KALE! – Dr.Berg
FAQ
Is kale still good after 2 weeks?
How long can fresh kale last in the fridge?
How do you increase the shelf life of kale?
Why does my kale go bad so fast?
How long does Kale last?
It’s usually between 5 and 10 days from the day you buy it, and you shouldn’t expect the plant to retain quality for more than an extra day or two. After opening the package, kale should retain good quality for about 3 to 5 days, though Food Smart Colorado suggests using the leafy greens within two days.
Which is the best way to eat Kale?
Kale is a high-fiber cruciferous vegetable like broccoli, Brussels sprouts, cauliflower and cabbage. These vegetables can cause gas and bloating or general digestive discomfort, especially in individuals who are just beginning to eat high-fiber cruciferous vegetables. Cooking kale, rather than eating it raw, and using recipes that call for lemon may reduce digestive side effects. Also effective in reducing gas and bloating is eating one-half teaspoon of fennel seeds(toasted, raw, or candied) after a meal when you experience gas or bloating. Drinking water after consuming a high fiber meal is recommended to help fiber pass through the digestive tract. Tuscan kale (also known as lacinato or dinosaur kale) is easier to incorporate into the diet, tastes better than other types of kale, and can be eaten raw or cooked. Kale is a nutritious high-fiber dark green vegetable that will upgrade any diet.
How do you keep Kale fresh for a week?
For a bunch of whole leaves, it’s all about avoiding excess moisture. Wrap the bunch of kale in a layer of paper towels, and store in a supermarket plastic bag or a zip-top plastic bag in the refrigerator crisper drawer. The kale should be in great shape for a week.
Can Kale be revived?
“Limp kale can be revived (sometimes) by putting it in an ice bath or placing it in a bowl with cold water in the fridge for a few hours or overnight,” says Cingari. Bunched Kale: “Any older kale that starts to yellow on the edges should go right into the soup pot,” says Cingari.