How to Prepare Kale

• Leaves: firm and crisp, not limp or wet.
• Color: bright to deep green, with no yellowing.
• Smell: clean and green, never sour or off.
• Bag: intact and kept refrigerated in the shop.

Put kale in the fridge as soon as you get home. Details of the 3adan bag are on our kale, and where to buy it on find 3adan.

1. 1

   Spread the leaves out

   Take out only what you need onto a clean surface; return the rest to the fridge unwashed.

2. 2

   Remove what isn’t right

   Discard yellow or slimy leaves and cut away bruised or damaged spots.

3. 3

   Check the curls

   Curly kale’s folds can trap a little soil, so give them extra attention when washing.

If you notice mold or an off smell, go to signs of spoilage.

The 3adan bag is labeled “Unwashed — Wash Thoroughly Before Use”, so always wash the leaves before eating them, raw or cooked.

1. 1

   Wash your hands

   20 seconds with soap and warm water, before and after handling produce.

2. 2

   Clean your tools

   Use a clean sink, cutting board, knife and salad spinner, away from raw meat and its juices.

3. 3

   Separate the leaves

   Pull the leaves apart so water reaches every part.

4. 4

   Rinse under running water

   Hold each leaf under clean, cool running water and rub it gently with your fingers, opening up the curls.

5. 5

   Check and repeat

   If any soil or grit remains, rinse the leaf again.

1. 1

   Salad spinner

   Spin the leaves in small batches, emptying the water between rounds.

2. 2

   Or a clean towel

   Lay the leaves on the towel, roll it up loosely and press gently.

3. 3

   For chips: bone-dry

   Let the leaves sit on the towel for a few minutes before oiling — any moisture stops them crisping.

1. 1

   The hand method

   Hold the stem at its base with one hand and slide the fingers of your other hand up along the stem to strip the leaf.

2. 2

   The knife method

   Fold the leaf in half along the rib, then slice along it.

3. 3

   Keep the tender tips

   The thin stems near the leaf tip are tender and can be chopped with the leaves.

4. 4

   Use the stems

   Chop them finely and start cooking them 2–3 minutes before the leaves, or add them to soups, stir-fries, pesto or stock.

More ideas in cooking with kale stems.

Try the fine chop in kale tabbouleh.

1. 1

   Start with dry leaves

   Put the well-dried ribbons in a large bowl.

2. 2

   Add the seasoning

   A drizzle of olive oil, a squeeze of lemon and a pinch of salt.

3. 3

   Rub and squeeze

   Rub and squeeze the leaves between your fingers for 1–3 minutes, until they soften and turn darker.

4. 4

   Taste and finish

   Adjust salt and acidity, then add the rest of your ingredients.

Put it into practice with a kale salad with lemon and olive oil.

• Acid: lemon, sumac or pomegranate molasses.
• Fat: olive oil, tahini or labneh.
• A touch of sweetness: pomegranate seeds, apple or dates.
• Salt: a small pinch tones down bitterness.
• Brief cooking: mellows the flavor; long cooking brings out a sulfurous taste.

Why is kale bitter in the first place? See why kale tastes bitter.

1. 1

   Sauté (3–5 minutes)

   Heat olive oil, cook garlic for 30 seconds, add chopped stems for 2 minutes, then the leaves with a splash of water and toss for 3–5 minutes. Finish with lemon and salt. Recipe

2. 2

   Steam (4–6 minutes)

   Place the leaves over boiling water, covered, for 4–6 minutes until bright green and tender, then dress with olive oil and lemon.

3. 3

   Bake into chips (15–20 minutes)

   Toss bone-dry pieces with a little oil and salt, spread in a single layer and bake at about 150 °C for 15–20 minutes, turning halfway. Watch closely at the end. Recipe

4. 4

   Roast with vegetables

   Add kale to the vegetable tray for the last 5–8 minutes of roasting, until the edges crisp. Recipe

5. 5

   Soups and stews (last 5–10 minutes)

   Add chopped stems with the onions at the start, and the leaves for the last 5–10 minutes. Lentil soup · White bean stew

1. 1

   Cool quickly

   Divide leftovers into small or shallow containers so they cool fast, and refrigerate within 2 hours — or within 1 hour in hot weather above 32 °C.

2. 2

   Eat within 3–4 days

   This also applies to dressed kale salads, which should go into the fridge within 2 hours too.

3. 3

   Reheat thoroughly

   Reheat leftovers until they are steaming hot all the way through.

• In the fridge: at 0–4 °C, in the crisper drawer, in its bag or loosely wrapped.
• Unwashed: wash only what you’re about to use, right before using it.
• Away from raw meat: keep produce away from raw meat, poultry, fish and their juices.
• Don’t freeze the fresh bag: raw leaves turn limp once frozen.

Freezing kale at home (for cooking)

1. 1

   Wash and prep

   Wash the leaves, strip the thick stems and chop.

2. 2

   Blanch

   Plunge into boiling water for about 2 minutes.

3. 3

   Cool immediately

   Transfer to iced water to stop the cooking.

4. 4

   Drain and freeze

   Squeeze out the water, then freeze in labeled, portion-sized bags.

5. 5

   Use it cooked

   Add it straight from frozen to soups, stews, sautés and smoothies — it isn’t suited to raw salads.

• Yellowing leaves.
• Slimy or wet patches.
• Dark, mushy spots.
• A sour or off smell.
• Any sign of mold.

If only a few leaves are affected, discard them and check the rest carefully. If mold or an off smell has spread through the bag, discard the whole bag. Leaves that are just a little limp — with no slime, odd smell or mold — are best used cooked.

Have a question about a bag you bought? Contact us.