When storing kale in plastic containers, line the bottom of the container with 1 paper towel before putting the kale inside, then place a second paper towel over the top of the kale before sealing the container.

The back of the refrigerator is the coldest area, and the stems are the hardiest portion of the kale, so they’re less likely to become damaged from the cold. Note that the kale may become more bitter after several days, even with proper storage, so it’s still best to use it as soon as possible. [2] X Research source

If you have a salad spinner, use it to dry the kale out again before returning it to the bag. [4] X Research source If you don’t have a salad spinner, try to dry off the kale with kitchen roll as best as you can.

Do not wash the kale prior to storing it. Doing so could introduce too much moisture into the storage container which could result in quicker spoilage. [5] X Research source

While water should clean the kale adequately, you could use a vinegar rinse for a more thorough solution. Mix up to 3 tablespoons (44 mL) of white distilled vinegar into 1 gallon (3. 8 L) of cool water. Dunk the kale inside the solution and allow it to sit for 20 to 30 minutes. [7] X Research source

Blanching is recommended but not strictly necessary. If you choose not the blanch the kale, you’ll need to separate the leaves from the stems later on. Additionally, kale that isn’t blanched may become bitter and won’t last as long in the freezer.

The kale must be dry before you freeze it. If the kale is still wet, the leaves may develop freezer burn or become bitter while in storage.

If you didn’t blanch the kale, you’ll need to remove the portion of the stem running up the center of the leaves, as well. To do this, fold the leaves in half along the stem and slice or yank the stem away. Chop or tear the remaining leaves into smaller pieces before continuing.

You can skip the tray freezing step and opt to use a freezer airtight bag if desired, but you’ll need to thaw the entire batch at once before if you choose that approach.

The main disadvantage of using an airtight bag is that you will need to thaw the entire bag of kale at once as opposed to selecting certain portions to thaw.

For best results, thaw the kale for 1 hour in the refrigerator prior to cooking or eating it.