Be sure to keep the kale away from the back of the fridge, where temperatures are often much lower, and the kale could freeze. Kale can be frozen for long term storage. To freeze kale, wash it thoroughly and pat dry with a paper towel. You can either remove the stems, or leave them intact.
While the stems are a bit hard and woody, once they are frozen and thawed, they will soften. The chopped kale can be frozen on a baking sheet in a single layer, and then transferred to a tightly sealed container. Frozen kale can keep in the freezer for up to a year. Frozen kale can be used in stir fries, and other dishes that call for cooked kale.
You can cook frozen kale immediately, without thawing. Due to the cooking process, where the kale was crisp raw it will now be softer and pliable. Cooked kale that has been kept for too long will look mushy, as the cooked leaves will have lost their firmer texture. The sulphur smell mentioned above will probably now be evident, and the kale will smell strongly like rotten cabbage.
Matching with the mushy appearance, cook kale that has been kept for too long will feel slimy and slippery. Do not taste or eat kale that appears mushy or feels slimy.
Kale that has gone bad can cause severe stomach upsets and should not be eaten. They look like tiny flecks of dirt that do not shake or brush off. These specks should not be eaten, and the affected area discarded. Also, kale that has gone bad will release a lot of moisture, and this kale-infused water will pool at the bottom of the container. As the kale breaks down, this water will separate into different compounds, and a film will form on the top of the water.
Mould can form on these liquids. The shelf life of kale can last from days to months, depending on the storage method and location.
As a general rule of thumb, kale should be kept cool and with ample air circulation — this prevents moisture build-up and the leaves from rotting due to the moisture. Note: Kale should never be washed until it is ready to be eaten, as any moisture encourages the ageing process and the kale will rapidly turn bad.
If moisture is identified in a bag of kale, the bag should be opened, the kale inspected for spoilage, and any rotting kale removed immediately. However, kale that has been commercially grown and packed will have a Best Before or Use By date on it, and it is best to follow these guides.
Kale can be kept for up to 10 to 12 months in the freezer. Kale remains in the third spot on our Dirty Dozen list, now joined by collard and mustard greens as being among the produce items with the highest pesticide load.
Raw kale may be more nutritious, but it may also harm your thyroid function. Kale, along with other cruciferous vegetables, contains a high amount of goitrogens, which are compounds that can interfere with thyroid function 8. Specifically, raw kale contains a type of goitrogen called goitrins. The lectins in kale and other related species are very similar to the equally dangerous wheat germ agglutinin lectin.
Some people think that kale and other related vegetables prevent cancer, but large-scale epidemiological studies have shown no such effect and their phytochemicals may even cause cancer. For example, indole and its derivatives have been shown to promote many types of cancer , possibly by causing hormone imbalances or by stimulating the cyt-P pathway that produces genotoxic metabolites.
If you are constantly bloated and gassy it might be the pound of kale you are eating for breakfast every day. You probably already worry a lot about antinutrients in grains, but kale contains many of the same antinutrients that rob your body of important vitamins and minerals and irritate the digestive tract including oxalate, phytic acid, and tannins. The amounts of these chemicals in each variety of kale varies widely , so consuming kale is like eating an uncontrolled cocktail of immunogenic and bioactive health-harming chemicals and their even more chaotic breakdown products.
Terrifyingly, these chemicals also vary with time of day and season, even when they are in your fridge! The consequences to the environment will be devastating. Large-scale industrial commercial kale production requires clearing massive amounts of animal habitat and killing animals that invade the fields of kale. After the spinach-related e. Will the world look like the Salinas Valley looks like today?
A sterile dry wasteland where any signs of life are promptly shot or poisoned? Kale production not only destroys rivers and wetlands, it uses water that human beings need. It needs heavy irrigation during the hot months of the year. Furthermore, kale needs to be fertilizedextensively, particularly given its soil-fertility reducing effects , and many farms use industrially-produced resource-intensive fertilizer or fertilizer made from the manure of factory-farmed animals. A full environmental impact analysis of kale production has yet to be done, a fact people ignore when they shovel kale chips blindly into their mouths.
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