How to Clean Kale: Cutting, Washing, Drying, & Storing (2024)

FAQs

How to Clean Kale: Cutting, Washing, Drying, & Storing? ›

Submerge the kale in the water and swish it around to loosen dirt and debris. Then, leave the kale in the water to soak for 10 minutes. Rinse the kale with clean water and pat it dry with paper towels. Place the kale in an airtight container and store it for up to 2 weeks.

Store Washed, Prepped Greens in the Fridge

Stem, slice or tear the leaves, rinse, then dry well in a salad spinner or with kitchen towels. Store the prepared leaves, wrapped in a paper towel in a zip-top plastic bag, for up to 3 days.

The key to storing fresh kale is keeping it dry, as excess moisture will speed up the spoiling process. To store a bunch of raw kale: Don't wash the kale until you plan to use it. Again, you don't want to introduce any unneeded moisture to the greens.

In a colander: You can wash a hearty bunch of kale leaves in a colander. Let them sit under cold running water as you rub the leaves to remove any clumps of dirt. You can pat the kale dry with paper towels or a clean dishcloth, or you can use a salad spinner to dry kale leaves.

Hold the fruit or vegetable under flowing water in a strainer. This removes more pesticide than dunking the produce. The FDA does not recommend washing fruits and vegetables with soap, detergent, or commercial produce wash. They have not been proven to be any more effective than water alone.

You can freeze kale without blanching, but plan to use it within four to six weeks.

Freezing fresh kale is a simple process that helps to preserve its freshness and flavor for several months. The best way to freeze kale is to quickly blanch it in boiling water for 2-3 minutes to bring out the vibrant color and preserve its flavor. You can freeze raw kale, but it may have a more bitter flavor.

Typical shelf life: Generally, kale can last in the fridge for about five to seven days. The key is to store it correctly to maintain its crispness and nutrients. Impact of temperature and humidity: Kale prefers a cool and slightly humid environment, so the crisper drawer in your fridge is ideal.

It may be leafy and bitter, but properly removing the stems can work wonders for the taste and texture of this nutritious powerhouse.

Kale is a healthy leafy green vegetable that can be used in salads and other recipes. If you want to use kale, it's important that you wash it first. To wash kale, you will need to remove the stems and submerge it in water. Then, rinse kale under tap water to remove any lingering dirt and debris.

Should you wash kale with vinegar? ›

Place the clean leaves in the sink or a big bowl and fill it with water. Add 3-4 tablespoons of baking soda and 1/2 cup of vinegar to the water. Mix and let rest at least 20 minutes. Rinse and drain the kale leaves.

If you want to keep the fresh kale in a bunch, do not wash it. Simply wrap it in a kitchen towel (or a few sheets of paper towels) and place it in a plastic storage bag. Change the paper towels every few days until you are ready to use the kale.

Once you're ready to freeze, line a baking sheet with parchment paper and spread the kale pieces on top of it. Pop the tray into the freezer for about two hours. Once the kale is frozen, transfer it to a freezer bag or freezer-safe container, and label it with the date.

Rub the kale for about 2 minutes, making sure the olive oil is incorporated into the kale. Sprinkle with a few pinches of salt. Set the baking sheet in the direct sun for at least 1 to 2 days. This will vary depending on the temperatures.

Typical shelf life: Generally, kale can last in the fridge for about five to seven days. The key is to store it correctly to maintain its crispness and nutrients. Impact of temperature and humidity: Kale prefers a cool and slightly humid environment, so the crisper drawer in your fridge is ideal.

Nutrient deficiencies like nitrogen, iron, or potassium cause yellow leaves. Overwatering and poor drainage can lead to yellowing; mulching helps. Pests and diseases need management; ensure proper sunlight and temperature.

I like to prep greens—chard, collards, kale and spinach—in advance as they turn very quickly. Remove the stems, cut, wash and spin dry in a cloth produce bag (I do this outside). Store them in the same now-damp but not wet cloth produce bag. Use them up within a week.

To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days. You could also try adding a few grains of raw rice or silica packs (like those found in store-bought kale chips) to the airtight container. & Perfect for snacking!