How to Wash, Prep, and Store Kale
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.
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.