How to Store and Preserve Kale

Kale, a nutrient-dense leafy green, has gained popularity in recent years due to its numerous health benefits. However, like all fresh produce, it can wilt and lose its nutritional value if not stored properly. This guide will walk you through the best practices for storing and preserving kale to ensure it stays fresh and nutritious for as long as possible.

Table of Contents

Understanding Kale

Before we delve into the specifics of storing and preserving kale, it’s important to understand what kale is and why it’s worth preserving. Kale is a member of the cabbage family and is known for its dark green, curly leaves. It’s packed with vitamins A, C, and K, as well as iron, fiber, and antioxidants, making it a superfood in the eyes of many nutritionists.

According to the USDA, one cup of raw kale provides more than 100% of the recommended daily intake of vitamins A and K. This makes kale a valuable addition to any diet, and storing it properly can help you make the most of its nutritional benefits.

Storing Fresh Kale

When it comes to storing fresh kale, the key is to keep it cool and moist. The leaves are delicate and can wilt easily, so they need to be handled with care. Here’s a step-by-step guide on how to store fresh kale:

Wash the kale leaves thoroughly under cold running water.
Pat the leaves dry with a clean towel or use a salad spinner to remove excess water.
Wrap the kale in a damp paper towel to keep it moist.
Place the wrapped kale in a plastic bag, but do not seal it completely. Leave a small opening to allow for air circulation.
Store the bag in the crisper drawer of your refrigerator. The kale should stay fresh for up to a week.

Remember, it’s best to store kale unwashed if you’re not planning to use it immediately. Washing kale before storing can introduce moisture, which can lead to spoilage. Always wash kale just before you’re ready to use it.

Preserving Kale

If you have a large amount of kale that you can’t use within a week, you might want to consider preserving it. There are several ways to preserve kale, including freezing, dehydrating, and canning. Each method has its own set of pros and cons, and the best one for you will depend on your specific needs and preferences.

Freezing Kale

Freezing is one of the easiest and most popular ways to preserve kale. It’s a great way to keep kale on hand for smoothies, soups, and stews. Here’s how to freeze kale:

Wash and dry the kale as described in the section on storing fresh kale.
Remove the tough stems and tear the leaves into bite-sized pieces.
Blanch the kale by boiling it for two minutes, then immediately plunging it into ice water to stop the cooking process. According to the National Center for Home Food Preservation, blanching helps to preserve the color, flavor, and nutritional value of the kale.
Drain the kale and pat it dry to remove as much water as possible.
Spread the kale out on a baking sheet and freeze it until it’s solid. This will prevent the leaves from sticking together.
Once the kale is frozen, transfer it to freezer bags or containers. Be sure to squeeze out as much air as possible to prevent freezer burn.
Label the bags or containers with the date and store them in the freezer. Frozen kale should stay good for up to eight months.

Dehydrating Kale

Dehydrating is another effective way to preserve kale. Dehydrated kale can be used in soups, stews, and sauces, or it can be ground into a powder and used as a seasoning. Here’s how to dehydrate kale:

Wash and dry the kale as described in the section on storing fresh kale.
Remove the tough stems and tear the leaves into bite-sized pieces.
Spread the kale out on the trays of a dehydrator, making sure the leaves don’t overlap.
Dehydrate the kale at 125°F for 4-6 hours, or until it’s crispy and brittle.
Once the kale is dehydrated, store it in airtight containers in a cool, dark place. Dehydrated kale should stay good for up to a year.

Canning Kale

Canning is a more labor-intensive method of preserving kale, but it can be a good option if you have a large amount of kale and you want to store it for a long period of time. Here’s how to can kale:

Wash and dry the kale as described in the section on storing fresh kale.
Remove the tough stems and tear the leaves into bite-sized pieces.
Blanch the kale as described in the section on freezing kale.
Pack the blanched kale into canning jars, leaving 1 inch of headspace at the top.
Fill the jars with boiling water, again leaving 1 inch of headspace.
Wipe the rims of the jars with a clean cloth, place the lids on the jars, and screw on the bands until they’re fingertip tight.
Process the jars in a pressure canner at 10 pounds of pressure for 70 minutes for pints and 90 minutes for quarts, as recommended by the National Center for Home Food Preservation.
Once the jars have cooled, check the seals to make sure they’re tight. If any jars didn’t seal properly, refrigerate them and use the kale within a week.
Store the sealed jars in a cool, dark place. Canned kale should stay good for up to a year.

Conclusion

Storing and preserving kale properly can help you make the most of this nutritious leafy green. Whether you prefer to store your kale fresh in the refrigerator, freeze it for later use, dehydrate it for long-term storage, or can it for a taste of summer in the middle of winter, these methods will help you keep your kale fresh and nutritious for as long as possible.

Remember, the key to successful storage and preservation is to handle the kale gently, keep it cool and moist, and use the right method for your needs. With a little practice, you’ll be a pro at storing and preserving kale in no time.

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