How to Store Kale Longer
This recipe will show you how to store kale longer and keep it fresh, crunchy, and flavorful longer. All you need to do is cut off the thick center stems from the leaves, then keep them in a loose bundle or bunch, wrapped loosely in paper towels.
Store them in the crisper drawer of your refrigerator, where they will last at least five days. Don’t wash your kale until you are ready to use it, as moisture can cause the leaves to spoil faster.
Prepare your kale
First, clean your kale and remove any tough or bruised stems. Rinse it in cold water and pat it dry with a paper towel. You can either store your cleaned kale in an airtight container or better yet place it inside of a plastic bag (pressing out as much air as possible) for storage.
It’s also important to note that you don’t want to store greens in a fridge for more than one week. If you plan on storing them longer than that, freeze them instead! The best way to do so is by placing a layer of paper towels between each leaf before placing them into freezer bags.
Frozen greens will last up to six months. And when you’re ready to use them? Thaw them in your refrigerator overnight. Be sure not to wash thawed greens until just before use; they lose nutrients every time they are washed. Toss in a vinaigrette dressing and enjoy! For best results, use it within 24 hours after defrosting.
Most people assume kale should be stored like other vegetables but it actually needs to be treated differently because of its natural structure. Kale is naturally very hardy which means its cell walls are made up of tightly packed cellulose strands that keep moisture locked inside which protects it from drying out quickly but makes it harder for oxygen to penetrate making your leaves turn brown quickly once cut.
The best way to store kale so it stays fresh longer is by washing and drying thoroughly, then storing it in an airtight container or plastic bag with a paper towel pressed against each leaf. This will absorb any excess moisture and help prevent browning while also protecting your greens from absorbing odors in your fridge. Your kale will stay fresh for 1-2 weeks.
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Once your kale has started to wilt you can chop off all of the discolored parts and freeze them until you’re ready to use them again. Kale can be frozen for up to 6 months and thawed overnight in your refrigerator without loss of nutrients when used within 24 hours after defrosting.
Cut your kale
You don’t want your kale to go bad. So, make sure you know how much kale you have so that you can cut it down accordingly. After washing and drying your greens, use a sharp knife (or kitchen shears) to cut off and discard about one inch of woody stems from both ends of each leaf.
Once you’ve removed any broken or overly brown leaves, tear them into bite-sized pieces or roll them tightly like a cigar and slice them into thin ribbons. The size will depend on how you plan to prepare them.
For instance, small bits work well in salads while larger slices are great for making wraps or using as an ingredient in soups and stews. The important thing is not to store too much kale at once – as with most vegetables, they lose their freshness over time if stored improperly.
If possible, place a loose paper towel between layers of kale; otherwise, store your unwashed leaves in a sealed plastic bag with just enough air left inside for circulation. Keep your greens in a cool, dark spot (like a cupboard or pantry) and they should last up to two weeks. To extend their life even further, consider using frozen kale you can thaw it out when you need it and it will be as fresh as if you had just picked it from your garden.
If you find that your greens are starting to go bad before you’ve had time to use them all up, compost them rather than throwing them away. This will ensure they don’t sit in a landfill for years on end and eventually leach into groundwater or contaminate the soil with harmful chemicals and bacteria. Your body can benefit from eating fresh kale – so make sure it doesn’t go to waste.
Wash your kale
The first step in how to store kale for longer is a pretty simple one, but it’s also vital for ensuring you get as much use out of your kale as possible. Since kale is grown outside and isn’t controlled for temperature or humidity (which can be very high in some areas), it can become quite dirty and need a good washing before being stored.
To wash your kale properly, simply fill up a large bowl with cold water and float all of your kale leaves inside. Swish them around gently for about 30 seconds, then remove them from the water and pat them dry with paper towels. You may notice that even after rinsing off dirt there are still bits of grit left on your kale; if so, give it another quick rinse to remove any remaining debris.
Once your kale is completely clean, set it aside to air-dry. If you want to speed up drying time, place a fan near your kale and turn it on low—the gentle breeze will help pull moisture away from your greens and make them ready for storage sooner. After they’re dried, your kale should feel fairly stiff. If it doesn’t, repeat the washing process until they do.
This whole process shouldn’t take more than 10 minutes. Just remember: It might seem like overkill at first to wash your kale so thoroughly just because you plan on storing it for a few days, but not doing so could lead to spoilage and waste down the line. Learn more about Onion and Bana Juice Health Benefits
How long does kale last? That depends entirely on whether or not you follow these steps. Kale typically lasts between 5 and 7 days when refrigerated in an airtight container. But if you skip washing your kale before storing it, its shelf life drops dramatically—to only 1 to 2 days.
So it’s worth taking care of your kale now to ensure you have fresh greens later on! What happens if I don’t wash my kale? Because kale is often harvested outdoors, it can pick up unwanted debris during growth.
And while you probably won’t eat something that looks gross enough to be harmful, eating something gross isn’t exactly ideal either! As soon as your kale arrives home from the grocery store or farmer’s market, wash it well under cool running water. Then pat it dry with paper towels and wrap it tightly in plastic wrap.
Place your washed kale in a plastic bag
If you’re not using your kale immediately, place it in a plastic bag to store it for later. Press all of the air out of your bag and then seal it tightly. Keep it refrigerated, and you should be able to keep your kale fresh for up to a week or so. When you’re ready to use your kale again, just give it a good rinse before cooking or consuming it as usual. The more you wash your kale before storing it, however, the shorter its shelf life will be.
It’s best to store unwashed kale in a bag and wash it when you plan on eating it rather than washing large amounts of kale at once only to have some spoil while others are stored away. (Kale is still relatively delicate even after being washed.) You can also chop off any hard or wilted leaves from your bunch of kale and store them separately from their fresher counterparts.
This way, you can easily pull them out and use them when needed without worrying about keeping everything else nice and fresh. Once you start chopping off pieces of kale, though, that head of kale won’t last quite as long; chop sparingly. If you aren’t planning on using your kale within a few days, don’t bother rinsing it until right before you cook with it.
Keeping unwashed kale longer makes it prone to rotting faster and although some people like to say they can revive rotten kale by putting vinegar on it, I wouldn’t recommend doing so unless you enjoy extremely bitter food. Also, remember that if you store your kale in a sealed container in your refrigerator instead of a bag, it might wilt slightly because of condensation building up inside.
Some people find wilting kale easier to work with than crunchy-stiff kale anyway, but if you prefer crisper greens or want to save time prepping them for dinner, try wrapping them loosely in paper towels before placing them into storage.
A little bit of moisture shouldn’t hurt your kale, but make sure it doesn’t get too wet. If you notice mold growing on your kale, throw it out immediately; there’s no saving old kale that has gone bad.
The most important thing to know about storing fresh produce is knowing how quickly different foods go bad and which ones require special care.
Check your kale every day for signs of rotting
It’s best to store kale in sealed containers. This can help control how much moisture gets inside since a lot of water is lost as it goes through its various life stages. Storing kale in airtight containers will also keep out any unwanted pests and insects that might want to nibble on your greens.
And every time you go into your fridge, be sure to check on all your products even if it’s just for a few seconds for signs of rotting or bad spots. If you see anything that looks questionable, tosses it immediately.
You don’t want to take any chances with food safety! To extend shelf life, make sure to check your kale every day for signs of rotting. Keep an eye out for browning leaves, slimy texture, and strong odors. Remember A little bit of slime isn’t necessarily a sign that something has gone wrong; many types of vegetables naturally have some slime when they start to decay (e.g., mushrooms). But too much slime could indicate spoilage so if you notice lots of it, toss those leaves immediately.
Also, remember that certain varieties of kale may last longer than others. For example, red-veined varieties tend to last longer than curly varieties because they lose less water weight as they age. Lastly, try not to wash your kale until right before you plan on eating it since wet leaves are more likely to rot faster than dry ones. Of course, washing them before storing them helps reduce dirt and dust particles from sticking around once you bring them home from the grocery store.
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Once you see mold, throw it away.
You can keep kale fresh in your refrigerator by cutting away any discolored leaves and storing it in a plastic bag. If you see black or slimy mold spots, don’t take chances: Get rid of that kale, since it has likely absorbed moisture and will encourage other parts of your salad to spoil as well.
Instead, try storing your greens with paper towels to absorb excess moisture. Another option is using an airtight container the kind used for leftovers and adding a dry paper towel at the bottom before putting in your greens.
While we recommend eating them within two days of purchase, you can actually keep them for up to five days if stored properly. Just make sure they stay crisp and free from excess moisture. That way, when you are ready to eat them, they’ll still be delicious. And even if your kale isn’t looking so hot anymore? Throw it into a smoothie; nobody will ever know.
Be picky about storage!: Some foods (like avocados) do better when ripened on your countertop rather than in a fridge; others (like tomatoes) prefer their dark place beneath fruit bowls. Learn what works best for each food, and you’ll be able to store them longer. While most products should be stored at room temperature, it’s still important to check up on them every once in a while. If they start looking dry or discolored, it might be time for a new batch.
Kale is best eaten within two days of purchase: If you plan on eating kale within two days of purchase, keep it loose and uncovered so that air can circulate freely around it. This will help prevent moisture from building up in your greens. You can also wrap your kale in paper towels or place it in a perforated plastic bag with a dry paper towel at its bottom.
This will absorb excess moisture, which could cause spoilage later on. For longer storage (up to five days), place your greens in an airtight container with a dry paper towel at its bottom; be sure not to seal them completely shut.
To keep kale fresh for longer, store it in a plastic bag with a damp paper towel inside, or place it into an airtight container and cover it with water. If you have time to spare, however, simply wash your kale and place it into a salad spinner. Spin dry and then wrap it in a paper towel.
This is especially useful if you’re planning on making homemade kale chips later on. Place them in a resealable plastic bag and store them in your refrigerator until you’re ready to use them.
This will help keep kale fresher for much longer than storing it as-is! Enjoy.
I hope you enjoyed my guide on how to store kale. If you have any further questions, be sure to comment below or shoot me an email at [email protected]. I’ll be sure to get back to you in a timely manner. Thanks again and good luck! What are some other types of kale?
There are many different varieties of kale available in your local grocery store. Most of them are very similar in terms of nutritional value and flavor; however, they do differ slightly depending on growing conditions and climate. Some types include curly kale (also known as Scotch), Lacinato (also known as dinosaur), Red Russian, green leaf (also known as a curly leaf), red Russian, etc…
What does kale mean? The word kale is derived from an old English word meaning cabbage or colewort. It has been used for centuries to describe a wide variety of cabbage-like vegetables, including collard greens and broccoli rabe. How much kale should I eat per day?
As with most things, moderation is key. You don’t need to eat large amounts of kale every day to reap its benefits; just make sure you’re eating it regularly throughout your week.
A good rule of thumb is 2-3 servings per week, but there’s no harm in eating more if you enjoy it! Just be sure not to overdo it! How long can I keep cooked kale before throwing it out? As a general rule, cooked kale should be kept in an airtight container and stored in your refrigerator for up to 3 days.
It will begin to lose flavor after that point and should probably be thrown away at that point. Can I freeze raw kale? Yes! Freezing raw kale is a great way to preserve its nutrients and flavor without having to cook it first.