Kale Orange Cranberry Salad Recipe (2024)

FAQs

How long can you keep kale salad in the fridge? ›

Typical shelf life: Generally, kale can last in the fridge for about five to seven days. The key is to store it correctly to maintain its crispness and nutrients. Impact of temperature and humidity: Kale prefers a cool and slightly humid environment, so the crisper drawer in your fridge is ideal.

Any type of kale will work here. I especially like to use curly kale, but feel free to swap in Tuscan kale (aka lacinato kale) if you prefer. Extra-virgin olive oil and fresh lemon juice – You'll massage them into the raw kale to help the leaves soften.

Adding salt and squeezing lemon make a big difference by removing bitterness. Adding some spicy or sweet flavors may help tame the strong flavor of bitter kale.

Kale leaves should be firm. If leaves look wilted, or wet and mushy, the kale has gone bad. Keep them dry. The key to keeping kale fresher, longer, is keeping the vegetable dry.

Room temperature kale will only last a few hours—about four at most. Any longer, and the kale will start to wilt and get bitter. Additionally, there's an increased risk of bacteria growth when left out too long and unrefrigerated. Refrigerated kale should last up to a week before it starts to wilt.

Like all produce, kale's shelf-life depends on how you store it. Raw kale will last up to a week in the refrigerator and about six months in the freezer. Cooked kale, meanwhile, will only keep for three to five days in the fridge.

By massaging it for as little as 2-3 minutes with a little oil and/or lemon juice, it becomes more tender, making it easier to chew and digest. The other reason is to infuse the kale with more flavor before the dressing is added.

Blanching kale allows it to hold onto its color, as well as many of its nutrients. Kale that has been boiled too long appears wilted and gray. The nutrients leach into the water, which you can use to make a stock.

Kale is fibrous and can be difficult to munch compared to other greens like romaine lettuce or spinach. The rubbing, kneading motion helps to tenderize the veg and make it easier to chew and digest. Try this for raw kale you are going to be serving or eating right away.

RELATED: Believe It Or Not, Kale Actually Lives Up To All Of Its Hype—Here's Why. Manganiello says you can eat kale every day, just don't overdo it. She recommends one to two servings maximum of kale per day, leaving room for other healthy foods that provide an assortment of nutrients.

What is the best flavor of kale? ›

Red (or Red Russian) Kale

— often has red-hued stems. The leaves are flatter than those of curly kale (resembling arugula leaves) and can be green or gray-green in color. Red kale is often considered the sweetest kale, which makes it perfect for eating raw.

You might not want to toss kale stems right into your salad bowl, but that doesn't mean they don't belong. Add more heft to your lunch by slicing the stems thinly—or even shaving them on a mandoline. Toss them in after massaging the greens for a crisp, fresh crunch.

Add Sweet to Kale: Sweet foods go well with kale because they counter its rather bitter taste. Serve curly kale up as a salad with simple ingredients like a blood orange, mango and slivered almonds or apple, feta and toasted walnuts or cook kale up with caramelized onion.

The Fix: Balance bitter flavors by introducing something salty, sweet, or sour. For naturally bitter foods such as kale, you can soften the flavor by add a lemony vinaigrette, Parmesan cheese, and pomegranate seeds. You can also elevate kale by tossing it olive oil and salt, then roasting it in the oven until crispy.

Add Vinaigrette, Emphasis on "Vinegar"

Acidity can really bring a pleasant flavor out of bitter greens. If they're being used for a salad, it's good to add a vinaigrette with plenty of acidity to brighten it up. If you are sauteing, add some vinegar or citrus to the greens to finish them off.

If you're a leafy greens newbie, Waldeck suggests starting with spinach, though "any green that is cooked is going to tone down the strong or bitter flavor," she adds. Waldeck recommends chopping or shredding greens before sautéing or stir-frying.