How to wash kale properly (and why our bag says “unwashed”)

Leafy greens grown outdoors can carry soil, grit or the occasional tiny insect in their folds, and curly kale has more folds than most. That is normal for fresh produce, and it is why our label reads “Unwashed — Wash Thoroughly Before Use”. Never eat the leaves straight from the bag, whether you plan to eat them raw or cooked.

Why not wash the whole bag as soon as you get home? Because water left on the leaves speeds up spoilage in the fridge. Store the bag unwashed in the crisper drawer at 0–4 °C and wash only the leaves you are about to use. More on keeping kale fresh in kale storage and food safety.

• Wash your hands with soap and warm water before and after handling fresh produce.
• Rinse the sink, colander and salad spinner, and use a clean cutting board and knife.
• Keep kale away from raw meat, poultry, fish and their juices, and from any board or plate that held them.
• Sort the leaves first: discard any that are slimy, moldy, mushy or smell off.

1. 1

   Separate the leaves

   Take the leaves from the bag in small handfuls. For raw dishes you can strip the leaves from the thick stems first; smaller pieces are easier to rinse thoroughly.

2. 2

   Rinse under running water

   Hold the leaves under clean, cool running tap water, or put them in a colander under the tap. Running water carries soil and grit away.

3. 3

   Rub and open the curls

   Gently rub each leaf between your fingers, paying attention to the ruffled edges and the base where leaf meets stem, where soil collects. Turn the leaves to rinse the undersides too.

4. 4

   Check and repeat

   Look closely at a few leaves. If you still see grit, rinse again.

5. 5

   Drain and dry

   Shake off the water, then spin the leaves or pat them dry with a clean kitchen towel or paper towels.

Flat-leaved varieties rinse quickly, but curly kale’s tight frills form tiny pockets. Hold each leaf by the stem and fan it under the running water so the stream flows through the curls. If you are preparing a big batch for tabbouleh or a salad for guests, work in a few rounds rather than piling everything into the colander at once: water needs to reach every leaf.

What about the stems?

Stems need a rinse too, especially at the cut base where soil collects. Rub them under running water before chopping them for soups, stir-fries or pesto — see kale stems in the kitchen.

• Salad spinner: the fastest way. Spin in small batches, pour off the water and spin again.
• Towel roll: spread the leaves on a clean kitchen towel, roll it up loosely and press gently.
• Air-dry: leave the leaves spread on a clean towel for a few minutes while you prepare everything else — useful before baking chips.

Washed more than you need? Dry those leaves very thoroughly, wrap them loosely in a clean, dry towel inside a covered container, refrigerate them and use them first. For what to cook next, see kale cooking for beginners.

• Don’t wash the whole bag before putting it in the fridge.
• Don’t leave leaves sitting in a sink of standing water and call them washed; always finish with a rinse under running water.
• Don’t rinse kale in a sink where you have just handled raw meat or poultry without cleaning it first.
• Don’t skip washing because you plan to cook the kale; wash it either way.

Once washed and dried, your kale is ready for raw salads or the pan. Questions about the product? See our kale or the FAQ.