To thaw, simply put the kale in a bowl and fill with warm.

Storing fresh kale. When you’re storing fresh kale, reduce excess moisture by waiting to rinse the leaves until you’re ready to eat them. Store kale in a plastic bag like these hefty bags ( buy it: The leaves must get brighter, then they are ready to be taken out.

You can store them in an airtight container at room temperature or in the refrigerator. To dry kale, place leaves in a single layer on a baking sheet lined with parchment paper. Target, $4) in the coldest part of your refrigerator, often the back of the fridge or the crisper drawer.

If you like, give the kale in the strainer one more quick rinse under the. In the freezer, prepping them first can keep them fresh for up to 8 months. Place leaves and stems in ice water for the same amount of time.

Make sure to label each bag with the date you froze it. Keep it in cotton or mesh produce bags. Dry the leaves with a salad spinner or between a few layers of clean kitchen towels, squeezing out the water as necessary.

Lift the strainer insert (with the kale inside) out of the salad spinner and empty the water out of the bowl. Use a strainer to fish leaves from both boiling and ice water. Dry leaves by placing them on a towel.

Once frozen, transfer the kale to a freezer safe storage container. As with all produce, it depends on how and where you store it. Place in a single layer on.