How to Wash, Prep, and Store Kale: Easy Guide to Keep It Fresh Longer

This is the way I prep kale when I want to actually use it during the week—not just think about using it. No grit, no bitterness, no slimy leaves hiding in the back of the fridge. Just clean, chopped, ready-to-use kale for salads, soups, smoothies, or whatever the week throws at us. It’s simple, it works, and it makes a big difference.

Recipe

All about kale

Kale may feel like it takes too much work or worse, too bitter to enjoy, you’re not alone. But once you know how to properly wash, prep, and store kale, you’ll look forward to using it. Prepped right, kale is tender, tasty, and incredibly easy to cook with.

When you have it ready to go, you can use it in a smoothie, massaging it into a salad, or sautéing it for tacos or soups. This step-by-step guide will help you get the best texture and flavor every time.

Why You’ll Love This Kale Prep Guide

  • Meal prep magic: Prepping kale ahead makes your weeknight meals faster and easier.
  • No more grit or dirt: Learn how to clean kale thoroughly without wasting water or time.
  • Longer shelf life: Store it right and your kale stays fresh all week.

How to Wash Kale (Properly!)

  1. Fill a large bowl or salad spinner with cold water.
  2. Submerge the leaves and gently swish them around. Kale tends to hold onto dirt and sand, especially in the folds.
  3. Let it sit for a minute or two, then lift the kale out (don’t dump the water—the grit will settle to the bottom).
  4. Repeat with fresh water if needed.
  5. Dry thoroughly with a salad spinner or pat dry with a clean towel. Dry kale lasts longer and won’t get slimy in storage.

How to Prep Kale

  • De-stem: Fold each leaf in half lengthwise, then use your hands or a knife to slice the tough stem away. Save stems for broth or pesto!
  • Chop or tear: Depending on how you’ll use it, tear into bite-size pieces or slice into ribbons.
  • Massage (if eating raw): Add a drizzle of olive oil and a pinch of salt. Use clean hands to gently massage for 1–2 minutes until the leaves turn darker and feel tender.

How to massage kale?

How to store kale

If storing unwashed kale:

  • Wrap the bunch in a paper towel and place in a produce bag or silicone bag.
  • Store in the fridge crisper drawer.
  • Use within 5–7 days.

If storing washed and prepped kale

  • Use within 3–5 days for best texture and flavor.
  • Make sure it’s completely dry before storing.
  • Line a container with paper towels or a clean cloth.
  • Add the chopped kale, cover with a lid, and store in the fridge.

Tips for Getting the best kale

  • Choose smaller leaves for freshness and milder flavor.
  • Look for crisp, green leaves without yellow spots or holes
  • Cut off the stems, but do not toss them away. You can use them for juicing or soups.
  • If your family does not like kale at all, start slow. Add less kale and more veggies, or combine it with spinach or other greens.
  • For this salad, I prefer green kale. I also sauté or bake Tuscan kale, dinosaur kale, or purple kale. 
  • Here is the recipe for my kale pesto, which is so good you really need to try. You can make it with almonds, walnuts, or even pecans.
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A rustic gray bowl filled with fresh, curly green kale leaves sits on a light surface. A few stray kale pieces rest beside the bowl. The background is white and minimal, drawing focus to the vibrant, textured leaves.

How to Wash, Prep, and Store Kale

Alejandra Graf
This is the way I prep kale when I want to actually use it during the week—not just think about using it. No grit, no bitterness, no slimy leaves hiding in the back of the fridge. Just clean, chopped, ready-to-use kale for salads, soups, smoothies, or whatever the week throws at us. It’s simple, it works, and it makes a big difference.
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Ingredients
  

  • 1 bunch kale curly, lacinato, or red kale—all work
  • Cold water for washing
  • Optional: olive oil + pinch of salt for massaging raw kale

Instructions
 

Wash the kale.

  • Fill a large bowl or salad spinner with cold water. Submerge the kale leaves and swish them around to loosen any dirt or sand. Let them sit for a minute, then lift out gently so the dirt stays at the bottom. Repeat if needed.
  • Dry the kale.
  • Spin in a salad spinner or pat dry with a clean towel. This step is key if you want to store it without it turning soggy.

Remove the stems.

  • Fold the leaf in half lengthwise and strip the stem away with your hand or cut it with a knife. Compost the stems or save for veggie broth or pesto.
  • Chop or tear.
  • Tear into bite-sized pieces or slice into thin ribbons, depending on how you plan to use it.

Massage (only if eating raw).

  • Add a tiny drizzle of olive oil and a pinch of salt. Massage with clean hands for 1–2 minutes, until it softens and darkens in color.

Notes

How to Store Kale
Unwashed kale:
Wrap in a paper towel, tuck into a produce bag or container, and store in the crisper drawer. Keeps fresh for up to a week.
Prepped kale:
Once it’s clean and chopped, make sure it’s super dry. Store in an airtight container lined with paper towels or a clean cloth. Best used within 3–5 days.
💡 Notes
No need to massage kale if you’re cooking it—just prep and sauté.
Freeze extra kale: blanch quickly, dry well, then freeze in bags for smoothies or soups.
Use the stems! Add to pesto, smoothies, or freeze for later.

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
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