25 Jul Kale (Storage + Cooking Tips)
Kale is a vitamin-packed, hearty green that is as healthy as it is delicious. That’s why proper storage is so important. Treat it right, and it stays fresh for quite some time. So don’t pre-wash it, keep it very cold, and away from apples. Yes, apples.
Kale is super fragile, despite its heartiness. And because of all the grooves that some varieties have, it takes it forever to completely dry. So don’t bother wetting it again. I beg you! Washing it before storage will only increase spoilage.
So do we wash our kale before storing it? Oh, kale no!
Now, you want to store kale in the refrigerator (duh!) but in the coldest part of the fridge. Kale tends to get more and more bitter the longer it is left at room temperature, so keep it cool, sucka’!
I tightly wrap my kale in a paper towel and then place it in an air-tight bag. Now, since kale bunches tend to be rather large, that is not always possible. Just get the bag as air-tight as you can.
Do not de-stem it. Kale is very sensitive. You only want to cut it and wash it prior to use (have I said that enough yet). It is also sensitive to other produce. kale is very sensitive to ethylene, formed naturally from certain other produce, so store it away from those items.
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.