Kale is a member of the Brassica family. Kale comes in blue-green, reddish green, and red varieties and may have flat or curly leaves. All types of kale have thick stems. It has a mild cabbage flavor when cooked.
To store kale:
Place kale unwashed, wrapped in a sealed plastic bag in the crisper drawer of the refrigerator. Best used very fresh, but may last for a week.
To prep kale:
Wash leaves in basin of lukewarm water to remove grit. If your greens have thick stems, you must remove them. Fold each leaf in half and slice out the stem. Then stack the leaves up and slice them diagonally into 1-inch-wide strips.
To use kale:
Saute in olive oil. Use in soups, spaghetti sauce, pesto, quiche, or kale chips. You can also eat the stems.
To freeze kale:
Blanch washed greens for 2-3 minutes. Rinse in cold ice water to stop the cooking process, drain, and pack into airtight containers. Stems can also be frozen.
Recipes using kale:
Need some extra inspiration to cook with kale? Check out some of our favorite recipes using kale.
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