Kale is a prolific garden vegetable, often providing a generous and continuous harvest. This abundance can quickly lead to a surplus, creating a common dilemma for home gardeners. Handling a large yield requires effective strategies for immediate preparation, short-term maintenance, and long-term storage to prevent waste. Managing this leafy green ensures its nutritional benefits and fresh flavor can be enjoyed for months.
Initial Preparation: Cleaning and Trimming
The first step after harvesting involves thoroughly cleaning the leaves to remove soil, grit, and any small garden pests. A simple method is to submerge the kale in a large basin or sink filled with cool water, swirling the leaves gently to loosen debris. Allowing the leaves to soak for a few minutes helps dislodge any stubborn particles settled deep within the curly varieties.
Once the kale is clean, it is important to remove the tough, fibrous central ribs, especially for curly varieties, as these can be bitter and difficult to chew. The simplest way to de-stem is to hold the bottom of the rib with one hand and strip the leafy portion away with the other. For Tuscan or Lacinato kale, a knife can be used to slice the leaf away from the stem running down the center.
The leaves must be dried completely before moving on to any storage or preservation method. Excess moisture clinging to the leaves significantly accelerates spoilage by encouraging bacterial growth. A salad spinner is the most efficient tool for this, or the leaves can be spread out on clean kitchen towels and gently patted or rolled to absorb the water.
Keeping It Fresh: Short-Term Storage Methods
For kale intended for use within one to two weeks, refrigeration is the appropriate strategy, focusing on controlling moisture loss without trapping condensation. Freshly cleaned and dried leaves should be loosely wrapped in a slightly damp paper towel. The paper towel maintains a humid environment, which helps prevent the leaves from drying out and wilting.
This wrapped bundle should then be placed inside an airtight container or a plastic bag with the air squeezed out. Storing the kale in the refrigerator’s crisper drawer helps to regulate the temperature and humidity.
Store the kale away from ethylene-producing fruits like apples and bananas, as this hormone accelerates aging in leafy greens. Properly stored kale maintains its crisp texture and color for approximately seven to ten days. If the leaves look limp, a quick soak in ice water for 15 to 30 minutes can often revive them.
Making It Last: Long-Term Preservation Techniques
Handling a substantial garden surplus requires preservation methods that extend the kale’s usability for several months. Freezing is the most common technique and requires blanching to ensure quality retention. Blanching involves briefly immersing the greens in boiling water, which stops the enzymatic activity that causes loss of flavor, color, and nutrients during freezing.
To blanch, boil a large pot of water and prepare a bowl of ice water nearby. Submerge the de-stemmed kale leaves in the boiling water for two to three minutes, then immediately transfer them to the ice bath for the same duration to stop the cooking process. After shocking, the kale must be thoroughly drained and squeezed to remove all excess water before being packed into freezer-safe bags or containers. This process ensures the kale retains its vibrant green color and minimizes freezer burn, allowing it to be stored for six to eight months.
Another effective long-term method is dehydration, which reduces the volume of fresh kale into a compact, shelf-stable form. The leaves are dried in a dehydrator until they are brittle and crumble easily. Once fully dried, the kale can be stored as flakes or ground into a fine powder using a food processor or blender. This concentrated powder can be added to smoothies, soups, or sauces for a nutritional boost.
High-Volume Culinary Applications
When facing a large harvest, preparing dishes that intentionally use a significant volume of raw leaves is an excellent way to reduce the surplus quickly. Kale chips are a popular application, as a large bunch of kale shrinks dramatically into a light, crispy snack. The leaves are simply tossed with a small amount of oil and seasoning, then baked at a low temperature until crunchy.
Another high-volume application is making large batches of kale pesto, where kale replaces or supplements traditional basil. The robust flavor holds up well when blended with olive oil, nuts, garlic, and cheese. The resulting pesto can be frozen in small portions for later use.
Incorporating kale into slow-cooked dishes such as soups, stews, and chili is also an effective strategy for using a surplus. The leaves cook down substantially, integrating seamlessly into the liquid base of the dish. For example, adding several handfuls of chopped kale to a large pot of Italian sausage and potato soup reduces the overall volume of the greens while boosting the meal’s nutrient content.