The Best Way to Keep Kale Fresh in the Refrigerator

January 14, 2026 •

4 min read

According to the USDA, Americans waste approximately 30–40% of their food supply annually, with produce being a major contributor to this waste. Mastering the best way to keep kale fresh in the refrigerator is a crucial step towards reducing this figure and ensuring you can enjoy this nutritious leafy green longer.

Quick Summary

This article details simple, effective methods for storing both whole and pre-cut kale to extend its freshness in the refrigerator. Key strategies include controlling moisture, utilizing the crisper drawer, and using the right materials like paper towels or foil. Various techniques are compared to help you get the most out of your leafy greens.

Key Points

Control Moisture: The key to fresh kale is preventing excess moisture, so always store it unwashed until you're ready to use it.
Use Paper Towels: Wrapping a bunch of kale in a dry paper towel and placing it in a loose plastic bag helps absorb excess moisture and keeps it crisp for a week.
Crisper Drawer is Best: Always store kale in your refrigerator's crisper drawer, which is designed to regulate humidity for produce.
Consider Aluminum Foil: For potentially longer storage (up to two weeks), tightly wrapping unwashed kale in aluminum foil can be effective.
Prep Washed Kale Carefully: If washing and chopping beforehand, use a salad spinner to dry it completely and store it in an airtight container with a paper towel for 3-5 days.
Freeze for Long-Term: For use in smoothies or soups, blanch and freeze kale for storage of up to six months.
Revive Wilted Kale: Limp kale can sometimes be revived by submerging it in a bowl of ice-cold water for 10-15 minutes.

Why Proper Kale Storage Is Essential

Kale is a nutritional powerhouse, packed with vitamins A, K, and C, as well as fiber. Its robust nature, however, doesn't make it invincible against spoilage. The main culprits behind limp, yellowing kale are excess moisture, which accelerates rotting, and a lack of proper humidity, which causes dehydration. Understanding how to mitigate these factors is key to extending the life of your greens from just a few days to over a week.

Method 1: The Paper Towel and Bag Technique

This is one of the most reliable and common methods for storing a whole bunch of kale. It balances the need for slight humidity with the danger of excess moisture. Here's how it's done:

Prep the kale: Before storing, inspect the bunch and remove any leaves that are already yellowed, slimy, or damaged. Do not wash the kale yet, as added moisture is a spoilage catalyst.
Wrap it up: Take a paper towel or a clean kitchen towel and gently wrap the entire bunch of unwashed kale leaves. This towel acts as a moisture-wicking layer.
Contain it: Place the wrapped kale into a large zip-top bag, leaving it slightly unsealed, or use a plastic produce bag from the grocery store. Squeezing out most of the air without crushing the leaves is the goal.
Refrigerate: Store the bag in the crisper drawer of your refrigerator. This is the optimal location as it is designed to regulate humidity for produce.
Check and replace: If the paper towel becomes visibly damp, replace it with a fresh, dry one to prevent the leaves from becoming soggy. Kale stored this way can last for up to a week.

Method 2: The Aluminum Foil Technique

For those seeking longer-term freshness, some swear by the aluminum foil method, claiming it can keep kale crisp for up to two weeks.

Dry and wrap: Ensure the kale is completely dry. Wrap the entire bunch or pre-chopped leaves tightly in a sheet of aluminum foil. The foil creates a protective barrier against air and light.
Seal it: Crimp the edges of the foil to create a snug seal, mimicking a breathable yet protective environment.
Store: Place the wrapped kale in the crisper drawer.

Method 3: Storing Pre-Washed and Chopped Kale

If you prefer to prep your kale for quick access, the storage method requires extra care to manage moisture.

Wash thoroughly: Use a salad spinner to wash and dry the kale leaves. This is crucial for removing grit and drying the leaves completely. If you don't have a spinner, pat the leaves dry with a clean towel.
Line a container: Line an airtight container with a layer of paper towels. The towel will absorb any residual moisture.
Add and layer: Place the chopped kale in the container, and if possible, place another paper towel on top before sealing it.
Shelf life: Pre-washed and chopped kale will typically last for a shorter duration, around 3 to 5 days, so plan to use it sooner rather than later.

Comparison of Kale Storage Methods


Feature	Paper Towel & Bag	Aluminum Foil	Pre-Washed & Container
Preparation	Minimal (no washing)	Minimal (no washing)	Labor-intensive (wash, dry, chop)
Moisture Control	Excellent; towel absorbs excess	Good; creates a sealed barrier	Very Good; container and towel work together
Longevity	5-7 days	Up to 2 weeks (reported)	3-5 days
Best For	Whole bunches, shorter-term use	Whole bunches, longer-term storage	Quick-prep meal planning
Equipment	Paper towel, plastic bag	Aluminum foil	Airtight container, paper towel

The Freezer: A Long-Term Solution

For long-term storage, freezing is an excellent option. Kale can be frozen for several months and is perfect for smoothies, soups, and stews.

Wash and blanch: Thoroughly wash the kale leaves, then blanch them in boiling water for about a minute. Immediately transfer to an ice bath to stop the cooking process.
Dry completely: Use a salad spinner or clean towels to ensure the blanched kale is completely dry before freezing.
Flash freeze: Spread the dry kale in a single layer on a baking sheet and freeze for a couple of hours until solid. This prevents the leaves from clumping together.
Store: Transfer the frozen kale to a freezer-safe zip-top bag, remove excess air, label it, and store it in the freezer for up to six months.

Conclusion

While a bunch of kale may seem straightforward to store, the secret to longevity lies in moisture management. For optimal crispness and a longer shelf life, the paper towel and bag method is a reliable approach for whole bunches, while the aluminum foil technique offers an even more extended lifespan. For those who prioritize convenience, pre-washing and storing in an airtight container is effective for short-term use. Ultimately, the best way to keep kale fresh in the refrigerator depends on your planned usage, but all effective methods share a common goal: keeping it cool and controlling its exposure to moisture.

This article is for informational purposes. For more on food storage safety, consult a reputable source like the USDA.

Frequently Asked Questions

No, it is best to avoid washing kale until you are ready to use it. The added moisture from washing can accelerate spoilage and cause the leaves to wilt or become slimy more quickly.

When stored correctly using a paper towel and a plastic bag, a fresh, unwashed bunch of kale can last in the crisper drawer for about 5 to 7 days.

Yes, you can store chopped kale, but it has a shorter shelf life. After washing and drying thoroughly (using a salad spinner is best), store it in an airtight container with a paper towel, and plan to use it within 3 to 5 days.

For a plastic-free option, you can use a glass or silicone airtight container. Line it with a clean kitchen towel to absorb moisture and store it in the crisper drawer.

Don't throw it out! You can often revive limp kale by giving it an ice-water bath. Submerge the leaves in cold water for 10-15 minutes, then dry thoroughly before using.

For whole bunches, leave the stems attached. This keeps the leaves hydrated longer. If storing chopped kale, you should remove the tough stems before preparing and storing.

Yes, some sources suggest tightly wrapping dry kale in aluminum foil can help it last longer, possibly for up to two weeks, by protecting it from air exposure.

The crisper drawer is the ideal spot. It is designed to create a more humid environment, which helps leafy greens like kale stay fresh and crisp.