3 Ways to Preserve Kale – Soil Born Farms (2024)

FAQs

3 Ways to Preserve Kale – Soil Born Farms? ›

Line a zip-top storage bag with paper towels. Place about two cups of dry kale inside the bag, squeeze out any excess air, and secure the bag. Store in the crisper drawer of your fridge for five to seven days. The stems should face toward the back of the fridge, where the air is colder.

Line a zip-top storage bag with paper towels. Place about two cups of dry kale inside the bag, squeeze out any excess air, and secure the bag. Store in the crisper drawer of your fridge for five to seven days. The stems should face toward the back of the fridge, where the air is colder.

How to Store Kale Chips. Though best served fresh, they can also be saved for later! To keep them crispy, it is important to let them cool completely. Once cooled, they can be stored in an airtight container at room temperature for 2-3 days.

Healthy: Kale freezes super well and there is little to no nutrient loss.

At the Farmers Market be sure to provide shade to protect produce that is set out. Place ice on the market table underneath produce that will tolerate it. Mist produce with clean, cool, drinking water periodically. Keep a limited amount of produce on display.

The key is to fill up a container with cold water and fully submerge the kale in it. Swish the leaves in the water to remove dirt as needed. A large bowl usually does the trick, but you can also clean your sink and plug it, fill it with water, and submerge the kale.

Under running water, rub fruits and vegetables briskly with your hands to remove dirt and surface microorganisms. If immersing in water, a clean bowl is a better choice than the sink because the drain area often harbors microorganisms. Produce with Page 2 a hard rind or firm skin may be scrubbed with a vegetable brush.

Preserve extra spinach, collards, kale and other spring greens by freezing, pressure canning, or drying them. Freezing Greens: Greens may be canned for long term storage; however, freezing results in a better product. Select young, tender green leaves.

Kale can be frozen without blanching but should be used within 4 weeks. Blanching greens before freezing stops the naturally-occurring ripening enzymes in the leaves. This will ensure that the leaves taste fresh and will not develop a bitter taste. Blanched kale will last up to 1 year in the freezer.

How do you preserve kale and Swiss chard? ›

If you don't have a dehydrator, you can use the oven method to make kale chips faster or use a warm oven to dehydrate them. Be aware that the kale will shrink quite a bit during drying, so you can keep the pieces larger and make more than you think you will need.

Kale can be frozen without blanching but should be used within 4 weeks. Blanching greens before freezing stops the naturally-occurring ripening enzymes in the leaves. This will ensure that the leaves taste fresh and will not develop a bitter taste. Blanched kale will last up to 1 year in the freezer.

Excess moisture can cause kale to go bad faster, so give it a good pat dry before moving on. Wrap the head of kale in paper towels before placing it in the bag or container. This will help absorb any moisture. Place clean, dry kale in a plastic storage bag or a reusable food storage container with an airtight lid.

Quick-freeze small clumps of kale individually on a cookie sheet. After they're frozen, place clumps into freezer bags in bulk. Remove as much air as possible from bags before sealing. When you freeze kale like this, you can grab a handful for a smoothie, or pour out more to create a side dish.

In the fridge, whole kale leaves can last up to a week. Cut kale leaves tend to last for three to five days. When you freeze kale, it can last up to a year.