All About Lacinato kale
Your complete guide to lacinato kale - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Lacinato kale Last?
Storage times and freshness tips for lacinato kale in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw, washed & prepped in fridge3-5 days
Signs of Spoilage
Rapid wilting, yellowing, development of slimy texture, or an off-putting smell. Small black spots can also indicate spoilage.
How to Check
Check for crispness; if it's very limp, it's past its prime. Look closely for any dark or slimy spots. Give it a gentle sniff – a sour or strong 'cabbage-like' smell is a red flag.
Storage Tips
Ensure kale is thoroughly dry after washing before storing. Excess moisture is the enemy. Store in an airtight container lined with a paper towel to absorb any residual moisture. Change the paper towel if it becomes too damp.
Cooked in fridge3-4 days
Signs of Spoilage
Sour or off odor, mold growth (fuzzy white, green, or black spots), slimy texture, or a noticeably darker/dull color than when initially cooked.
How to Check
Always perform a smell test first; any sour, fermented, or unpleasant odor means it should be discarded. Visually inspect for mold or unusual discoloration. Touch can reveal sliminess. If in doubt, throw it out.
Storage Tips
Store cooked kale in a clean, airtight container within two hours of cooking. Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.
Blanched and frozen8-12 months
Signs of Spoilage
Severe freezer burn (large dry, discolored patches), excessive ice crystals not related to initial freezing, or a very dull, faded color that indicates significant quality degradation. While generally safe, quality will be poor.
How to Check
Visually inspect for signs of freezer burn, which will affect texture and flavor. After thawing, it should still have a mild kale scent; an off-smell indicates spoilage. The texture will be softer than fresh, but shouldn't be mushy or stringy.
Storage Tips
Blanching is crucial for preserving color, flavor, and nutrients when freezing kale. After blanching, cool quickly in an ice bath, drain very well, and squeeze out excess water. Pack into freezer-safe bags or containers, removing as much air as possible, and label with the date. Can be used directly from frozen in cooked dishes.
Raw, whole bunch in fridge1-2 weeks
Signs of Spoilage
Yellowing leaves, significant wilting and limpness, brown or slimy spots, a strong unpleasant or sulfurous odor.
How to Check
Visually inspect for bright green color; yellowing is the first sign of age. Feel the leaves – they should be crisp and firm, not limp or soft. A healthy bunch has a mild, earthy scent; any strong, sour, or 'rotting' smell indicates spoilage. Discard if slimy.
Storage Tips
Store unwashed in a loose plastic bag, a produce bag, or wrapped in a damp paper towel in the crisper drawer of your refrigerator. Avoid tightly sealing, as some air circulation helps prevent moisture buildup. Wash right before use.