Kale is one of the healthiest leafy green vegetables. It contains phytochemical lutein, which is known to help prevent eye diseases and some cancers, including breast cancer. It also contains antioxidant flavonoids, which help prevent heart disease and stabilize blood pressure. Like most vegetables, kale should be eaten or used within a day or two after harvesting or purchasing. If not, you must properly store kale to keep it fresh.
Place kale unwashed in a plastic bag in your refrigerator. It will stay fresh for 2 or 3 days stored in this manner.
Wash the kale in a large bowl or in the sink. Remove all the sand and dirt sand. Shake out the excess water. Wrap the slightly wet kale in paper towels, and store in the refrigerator. Kale will keep this way for about a week.
To freeze kale wash it, shake out the excess water and dry with paper towels. Then chop it up into small pieces. You can also use a food processor. Place the chopped or minced kale in a freezer-safe bag or container. Remove as much air as possible. Place it in the freezer and use within six months.