Refrigerate kale in an open or perforated plastic bag for 3-5 days. Flavor becomes stronger and more bitter as kale is stored.

Wash kale just before using. Storing it wet can speed spoilage.

• Fill a large bowl with cool water and swish loose leaves around.

• Let the leaves sit in the water to allow the dirt to settle.

• Lift the leaves from the water. Drain and rinse bowl.

• Repeat these steps until there is no grit on the bottom of the bowl.

• Pat leaves dry if needed.

For best quality, kale is blanched (cooked briefly) before freezing. Use within 1 year.