The Right Way to Store Kale So It Stays Fresh for Longer

Whether sautéed with garlic, teamed with shrimp and pasta, or tossed into a Caesar salad, kale is a delicious superfood that offers endless possibilities. Though this leafy green is known for its firmness and texture, it can cross into soggy territory or those lacinato leaves become tough if left too long to its own devices. Storing it correctly, however, can impact its longevity and appeal. We asked experts to share the best—and easiest—ways to keep kale fresh for as long as possible.

What Is Kale?

Packed with vitamins A, C, and K, and rich in potassium, omega-3 fatty acids, and fiber, kale is one of the most nutritious vegetables you can add to your diet. It's part of the cabbage family, Brassicaceae, also known as cruciferous vegetables, which includes collard, mustard, and turnip greens, broccoli, cauliflower, Brussels sprouts, and cabbage among its relations.

Types of Kale

The most common types include curly kale, which has ruffled leaves (there are many varieties of curly kale, such as Winterbor kale and Scottish kale), and Tuscan kale, aka dinosaur kale, lacinato kale, cavolo nero, and black kale, which has flatter, narrower, and more crinkled leaves. Redbor kale, a deep purple variety, Red Russian kale, with red-tinged stems and center ribs, and Chinese kale, are among the many less-common types of kale that are found in stores and at farmstands. 

Shopping for Kale

Kale is sold pre-packaged or by the bunch. In sealed pre-packaged bags, choices typically include kale, lacinato, and baby kale. "Baby kale is a great addition to salads and a healthy way to increase vitamin C," says Charis Neves, director of innovation and product management for Taylor Farms. "It is more similar to a spinach product and will not be as hearty in texture in fresh salads, although it is delicate."

Kale is also sold in individual bunches at farmers' markets and grocery stores. The stalks boast green or purple leaves, which vary in texture, shape, and size, and some varieties taste more bitter than others. The first step in storing kale properly starts at the store, where you should select the freshest bunch of kale you can find.

How to Store Kale

Always store kale in the crisper drawer of your fridge.

Storing Whole Kale

"Kale is super durable as greens go," says David Cingari, executive chef of the family-owned, Connecticut-based grocery chain, Cingari Family ShopRite. He has a nifty trick for storing whole bunches of kale of any type, from Tuscan to curly—and beyond. "I typically wrap my whole kale in a damp kitchen towel or paper towel and put it into a Tupperware, or wrap it in plastic wrap," he says. "This way, it holds for five to seven days perfectly."

Storing Bagged Kale

Pre-packaged kale can be a huge plus for busy cooks. "The great thing about packaged kale is that it has already been trimmed and washed for your convenience," says Neves. If you don't use the whole bag in one go, roll the bag tightly down to remove as much air as possible, and then hold it with a chip clip, says Neves. Alternatively, implement the trick Cingari uses for storing whole kale and wrap the remaining portion in damp paper towels, then place it in a storage container, bag, or wrap it in plastic wrap.

Maximizing the Lifespan of Kale

How do you know if your kale is past its prime? "The use-by date will be your guide to keeping your purchase center of mind when preparing meals or smoothies for the week," says Neves. Bagged kale isn't as hardy as whole bunches, lasting three to five days, and once opened, about two days. Bunched kale doesn't generally have a use-by date, but if you notice the kale leaves are limp, turning yellow, or smell differently, these are signs it's time to use it up. Bunched kale lasts a week on average.

Revitalizing Limp Kale

Once kale's freshness starts to wane, you might be able to resuscitate it, or even incorporate it into recipes. "Limp kale can be revived (sometimes) by putting it in an ice bath or placing it in a bowl with cold water in the fridge for a few hours or overnight," says Cingari.

How to Use Kale That's Past Its Prime

Bunched Kale: "Any older kale that starts to yellow on the edges should go right into the soup pot," says Cingari. It's also good for stews or vegetable dishes, any cooked preparation where it is mixed with other ingredients. Tossed raw greens, however, are off the table. "It's not pleasing to see it in a salad," he says.

Bagged Kale: As kale gets to the end of the 'best if used by' date, it tends to get slightly more dry and bitter, says Neves. She also has a way to stretch out kale's timeline. "If you find yourself in that situation, don't throw it away. Simply take the kale out of the bag and add a small portion of olive oil (or other oil of choice) to gently coat all of the leaves. Toss them together, or massage the oil into the cut leaves with your hands for about 30 seconds, then immediately air fry, bake, or sauté." She adds fresh lemon juice and a pinch of Himalayan salt to finish this kale dish.