TL;DR
- Fresh Lacinato kale lasts 5-7 days in the refrigerator when properly stored
- Blanching is crucial for freezing kale to preserve color, texture, and some nutrients
- Frozen kale maintains best quality for 6-12 months but remains safe to eat beyond that time
- Store kale separately from ethylene-producing fruits to prevent accelerated spoilage
- Lacinato kale is rich in vitamins, minerals, and antioxidants, making it a nutritional powerhouse
Introduction
Lacinato kale, with its deep green, bumpy leaves, has become a darling of the culinary world. Also known as dinosaur kale or Tuscan kale, this nutritional powerhouse packs a punch of vitamins, minerals, and antioxidants. But all that goodness fades quickly without proper storage.
Let’s dive into the world of Lacinato kale and uncover the secrets to keeping it fresh, crisp, and bursting with flavor. From fridge to freezer, we’ll explore every nook and cranny of kale preservation.
Selecting Fresh Lacinato Kale
Picture a bunch of Lacinato kale in your hands. The leaves should be firm and deeply colored, a rich forest green with hints of blue. Run your fingers along the edges – they should be crisp, not wilted or yellowing.
Avoid bunches with brown spots or holes. These are telltale signs of age or pest damage. Instead, look for leaves that stand proud and tall, with stems that feel sturdy when gently squeezed.
Preparing Kale for Storage
Washing Lacinato Kale
Gently does it when washing Lacinato kale. Fill a large bowl with cool water and submerge the leaves. Swish them around, letting any dirt or debris settle to the bottom. For particularly grimy kale, a second wash might be necessary.
Stubborn dirt clinging to the bumpy surface? Use your fingers to lightly massage it away, but be careful not to bruise the leaves.
Drying Kale Leaves
Wet kale is a recipe for rapid spoilage. After washing, shake off excess water and lay the leaves on a clean kitchen towel. Pat them gently with another towel or use a salad spinner for a quick whirl.
For ultra-crisp kale, let it air dry on a rack for about 30 minutes. Your patience will be rewarded with longer-lasting leaves.
Destemming and Chopping
The thick stem of Lacinato kale can be tough and bitter. To remove it, hold the stem with one hand and use the other to strip the leaves away in one smooth motion.
For storage, you can leave the leaves whole or chop them into bite-sized pieces. Aim for roughly 1-inch squares if you’re prepping for future meals. This size is versatile for both raw and cooked applications.
Refrigerator Storage Methods
Whole Bunch Storage
Whole bunches of Lacinato kale thrive with a bit of moisture and breathing room. Wrap the stems in a damp paper towel, then loosely encase the entire bunch in a plastic bag. Leave the top open to allow for air circulation.
Place your wrapped kale in the crisper drawer of your refrigerator. If space is tight, stand the bunch upright in a glass of water, like a bouquet, and cover loosely with a plastic bag.
Prepped Kale Storage
Washed and chopped kale is a meal-prep dream. Store it in an airtight container lined with paper towels to absorb excess moisture. Replace the paper towels if they become too damp.
For an eco-friendly option, use a clean, breathable produce bag. This allows for some air circulation while keeping the kale fresh.
Storing Packaged Kale
Pre-packaged Lacinato kale often comes in perforated plastic bags. These are designed to maintain optimal humidity levels. Keep the bag sealed and store it in the crisper drawer.
Once opened, use the same method as for whole bunch storage. A clothespin or chip clip can reseal the original bag effectively.
Freezing Lacinato Kale
Blanching Process
Blanching is crucial for freezing kale. It preserves color, texture, and some nutrients, although it may reduce others. Here’s how:
- Bring a large pot of water to a boil.
- Prepare an ice bath in a separate bowl.
- Submerge kale leaves in boiling water for 2 minutes.
- Quickly transfer to the ice bath to stop cooking.
- Drain and pat dry thoroughly.
This process halts enzyme actions that can lead to loss of flavor and color.
Freezing and Packaging
After blanching and drying, spread kale leaves on a baking sheet in a single layer. Freeze until solid, about 2 hours. This prevents the leaves from clumping together.
Transfer the frozen leaves to freezer bags or airtight containers. Remove as much air as possible to prevent freezer burn. Label with the date and use within 6 to 12 months for best quality.
Thawing Frozen Kale
Thawing kale is a breeze. For cooked dishes, you can often add the frozen leaves directly to the pot. They’ll thaw and cook in no time.
For other uses, transfer the desired amount to the refrigerator overnight. A quick thaw can be achieved by running the sealed bag under cool water.
Using Frozen Kale
Frozen Lacinato kale shines in cooked dishes. Toss it into soups, stews, and pasta sauces. It’s perfect for smoothies, too – no thawing required. The freezing process can make the leaves more tender, ideal for sautéing or adding to casseroles.
Alternative Storage Method
Drying Lacinato kale creates crispy chips and a shelf-stable ingredient for soups and stews. Wash and dry the leaves thoroughly, then arrange them on dehydrator trays or baking sheets.
For air drying, hang small bunches in a well-ventilated area away from direct sunlight. Once completely dry and crisp, store in airtight containers in a cool, dark place.
Maintaining Freshness
Optimal Storage Duration
Properly stored, fresh Lacinato kale will last 5-7 days in the refrigerator. Frozen kale maintains its quality for up to 6 months, but remains safe to eat beyond that time.
Keep an eye on your stored kale. Use the oldest first to minimize waste and ensure you’re always eating the freshest greens.
Reviving Wilted Kale
Slightly wilted kale isn’t a lost cause. Trim the stems and place them in a glass of water, like flowers in a vase. Cover the leaves loosely with a plastic bag and refrigerate. In a few hours, they should perk up nicely.
For more stubborn wilting, try a 10-minute ice water bath. This can often restore crispness to tired leaves.
Signs of Spoilage
Trust your senses when it comes to kale gone bad. Yellow or brown leaves, slimy texture, or an off odor are all signs it’s time to say goodbye. Mold, usually appearing as dark spots with a fuzzy texture, is another clear indicator.
Don’t risk your health – when in doubt, throw it out. Composting is a great way to give spoiled kale a second life.
Using Stored Lacinato Kale
Stored Lacinato kale is a culinary chameleon. Raw, it makes a robust salad base – massage it with a bit of oil and salt to tenderize the leaves. Sautéed with garlic and olive oil, it becomes a simple yet satisfying side dish.
Blend it into pestos for a nutrient boost, or add it to your morning smoothie. Bake it into cheesy gratins or stir it into hearty bean soups. The possibilities are as endless as your culinary imagination.
Frequently Asked Questions
Q: Can I eat Lacinato kale stems? A: Yes! They’re tough but edible. Chop them finely and cook a bit longer than the leaves.
Q: Is it necessary to massage Lacinato kale? A: For raw applications, massaging helps tenderize the leaves. For cooking, it’s not needed.
Q: Can I freeze Lacinato kale without blanching? A: You can, but blanching better preserves color, texture, and nutrients.
Q: How long does dried kale last? A: Properly stored, dried kale can last up to a year.
Q: Can I store Lacinato kale with other produce? A: It’s best to store it separately to prevent ethylene gas from nearby fruits from speeding up spoilage.
Conclusion
Mastering the art of storing Lacinato kale opens up a world of culinary possibilities. With these techniques in your arsenal, you’ll always have this nutritious green at the ready. Experiment with different storage methods and find what works best for your kitchen rhythm. Your taste buds – and your body – will thank you for making Lacinato kale a staple in your diet.
Leave a Reply