- 1). Pull the leaves apart gently from a bundle with firm, dark green leaves and moist, pale green stems. Look for any soft or moldy spots inside. Discard any leaves that are yellow, brown or full of holes, as this may indicate insect infestation.
- 2). Cut the elastic band from the kale with a sharp knife, then place the kale in a plastic storage bag. Squeeze the air out of the bag and zip it closed. Write the date the kale was purchased on the bag. Store it in the coldest section of your refrigerator. Fresh kale will keep fresh for up to five days, although the flavor may become stronger the longer the vegetable ages.
- 3). Remove the kale from the refrigerator when you are ready to cook it. Fill a deep bowl with cool water and spread the kale leaves along the top of the water. Press the leaves under water with your hands, swishing your fingers back and forth to loosen any sand or dirt from the kale. Let the leaves soak for five minutes, then drain away the dirty water and rinse the leaves a second time.
- 4). Lay a clean cloth towel on the counter and spread the rinsed leaves over the towels. Place the leaves in a single layer, then blot the top of the leaves with another towel to get the leaves as dry as possible. Trim away the dry, woody ends of the stems and prepare the freshly washed kale for your dish.
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