Kale (Storage + Cooking Tips)

Kale (Storage + Cooking Tips)


Store kale in a plastic bag or airtight container in the refrigerator. To regulate moisture, wrap leaves in a damp paper towel and do not wash until just before use. Kale is a relatively hearty green and will stay fresh for a week or longer if stored properly.


Basic Sautéed Kale

Kale with Apples and Bacon

Gingered Carrot and Kale Ribbons

Kale Chips

Kale Apple Smoothie

Sausage Kale Bean Soup

Portuguese Kale and Red Bean Soup

Kale and Walnut Pesto

Kale Caesar Salad

Butternut Squash and Kale Lasagna

Kale and Caramelized Onion Grilled Cheese

Garlic Roasted Kale

Squash Hash with Kale and Baked Eggs


To freeze kale, wash leaves thoroughly and cut away stems. Blanch in boiling water for three minutes and immediately place in a bowl of ice water. Drain leaves and transfer to a freezer-safe airtight container for freezing.

Kale can also be dehydrated and crushed or ground into a powder for sauces and smoothies. To dry, wash leaves and cut away stems, then place in a single layer on dehydrator trays and dry for 2-3 hours. If you don’t have a dehydrator, dry kale in the oven by baking at the lowest temperature setting for 60 to 90 minutes or until dry.