Kale

Storage & Culinary Tips

​

Store kale in the fridge for a week, if not longer. Unwashed greens last longer, so only wash right before you plan to cook. If you want to store greens in the fridge for longer, wrap them in a damp paper towel. Greens also freeze well. Blanch in salted boiling water for several minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags.

​

You can also use the 'bouquet' method to store your kale. Fill sturdy glass or jar with 2” of water and place leaves stem-side down in the glass. Can store like this on the counter for many days. Replace water daily. 

​

To prepare: strip leaves away from stem by either cutting leaves away with knife or by firmly gripping the stem and running your hand along the stem, stripping off the leaves as you go. Chop stems and sautee with garlic and spices for a crunchy addition to any dish.

 

For salads, remove stems, chop leaves and massage kale until it appears bruised. This softens the texture and makes digestion easier.

 

Kale is a versatile leafy green -- it's great blanched, sauteed, or dressed raw as a salad. Kale is also delicious in soups, on pizza, in whole-grain salads, or even roasted as ‘chips.'