Kale is a pleasantly bitter green vegetable that’s incredibly versatile in both cooked and raw dishes. Even better the different types of kale each have their own colors and textures from the bumpy dinosaur kale to the tightly packed bunches of curly kale. Kale seems so durable and hardy (have you ever tried eating a raw stalk?) but like any fruit or vegetable kale wilts and eventually spoils if not stored properly. Throwing out kale because it’s gone bad is a definite problem if you’re trying to reduce food waste so knowing how to keep this nutritious green in tip-top condition during storage is a must.
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How to Store Kale and Other Leafy Greens for Long Term
For starters kale shares a golden rule with many other produce: don’t wash it until you’re ready to use it; excess moisture is the enemy. With that in mind when storing kale in the fridge you’ll want to make sure to wrap the greens in something absorbent or dry them thoroughly before storing if you’ve washed them first. And if you want to keep your kale around longer the freezer is actually a fantastic option. With these tips your greens should actually last as long as you’re tossing them in the crisper with dreams of kale Caesar salads and Buddha bowls.
Kale can be stored whole or in pieces in the refrigerator. For whole bunches wrap each bunch in a few paper towels or a tea towel and place the bundle in a resealable bag. Place the bag in the crisper drawer with the kale stems facing the back of the refrigerator. Change the towels every three days to prevent absorbed moisture from lingering for too long. Kale should stay fresh for a week using this method. Another option for longer-lasting whole kale is to bundle it tightly in aluminum foil instead of (or in addition to) the towels. Although your experience may vary kale can stay crisp and green for at least two weeks.
To store kale in chunks wash and rinse each leaf before breaking it off the stems or using kitchen shears or a paring knife. Dry the leaves thoroughly with a salad spinner or roll them up like a burrito in paper towels or a paper towel. Apply gentle pressure until all the water is absorbed. You can then wrap the bunches of leaves in paper towels and store them in a ziplock bag in the crisper drawer for up to a week. No matter how carefully you’ve stored your greens keep an eye out for signs that they’ve gone bad. This includes faded color wilted leaves a mushy texture or mold or foul odors.
