How to Wash, Prep, and Store Kale

Fresh kale leaves prepped and ready to use

All about kale

Kale may feel like it takes too much work, or worse, too bitter to enjoy. But once you know how to wash, prep, and store it properly, you’ll actually 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, massage it into a salad, or sauté it for tacos or soups. This step-by-step guide will help you get the best texture and flavor every time.

How to wash kale

Fill a large bowl or salad spinner with cold water.
Submerge the leaves and gently swish them around. Kale holds onto dirt and sand, especially in the folds.
Let it sit for a minute or two, then lift the kale out. Don’t dump the water. The grit settles to the bottom.
Repeat with fresh water if needed.
Dry thoroughly with a salad spinner or pat dry with a clean towel. Dry kale lasts longer and won’t get slimy in storage.

Want to use soap? If you prefer an extra clean wash, add a tiny drop of Dr. Bronner’s Sal Suds to the water. It’s biodegradable and food-safe. Rinse very well afterward.

How to prep kale

Remove the stems: fold each leaf in half lengthwise, then strip the stem with your hands or cut with a knife. 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 massage for 1 to 2 minutes until the leaves turn darker and feel tender.

How to massage kale

How to store kale

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 to 7 days.

Washed and prepped kale

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

Tips for buying kale

Choose smaller leaves for freshness and a milder flavor.
Look for crisp, green leaves without yellow spots or holes.
Don’t toss the stems. Use them for juicing, broth, or pesto.
If your family doesn’t love kale yet, start slow. Mix it with spinach or other greens, or add less kale and more veggies.
For salads, I prefer green (curly) kale. For sautéing or baking, Tuscan kale (also called dinosaur or lacinato) works great.

Do you have to wash kale before eating it?

Yes. Kale holds onto dirt, sand, and sometimes bugs in its curly leaves. Always wash it in cold water, even if the bag says pre-washed.

Why do you massage kale?

Massaging breaks down the tough fibers and makes raw kale softer, less bitter, and easier to chew. Just add a little olive oil and salt and work it with your hands for a minute or two.

How long does prepped kale last in the fridge?

Washed and prepped kale lasts 3 to 5 days if stored completely dry in a container lined with paper towels. Unwashed kale wrapped in a paper towel lasts 5 to 7 days.

Can you eat kale stems?

They are tough to eat raw, but you can chop them and add to soups, broths, smoothies, or blend into pesto. Don’t throw them away.

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A rustic gray bowl filled with fresh, curly green kale leaves sits on a light surface. One piece of leafy kale has fallen beside the bowl—perfect for adding to your favorite recipe, like salads or vibrant chia overnight oats.

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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Equipment

Ingredients

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

Instructions

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.
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.
Fold the leaf in half lengthwise and strip the stem away with your hand or cut it with a knife. Save the stems for veggie broth, pesto, or smoothies.
Tear into bite sized pieces or slice into thin ribbons, depending on how you plan to use it.
If eating raw, add a tiny drizzle of olive oil and a pinch of salt. Massage with clean hands for 1 to 2 minutes, until it softens and darkens in color.

Notes

Unwashed kale: wrap in a paper towel or kitchen towel, tuck into a produce bag or container, and store in the crisper drawer. Keeps fresh for up to a week.
Prepped kale: make sure it’s completely dry. Store in an airtight container lined with paper towels or a clean cloth. Best used within 3 to 5 days.
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.

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information

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

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Alejandra Graf

Hi, I’m Ale Graf!

I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.

I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.

Come say hi on Instagram—I’d love to hear what you’re cooking.