Selection and Preparation

• Tender young leaves dry best, retaining their optimum color and flavor throughout the process. Avoid wilted or damaged leaves, because these will only degrade further during the drying process. Wash the kale thoroughly under cool, running water to remove any dirt or grit from the foliage. Pat the kale leaves dry with a paper towel and remove the stems before you begin blanching and drying.

Blanching

• Blanching wilts the kale slightly and stops any enzyme action in the vegetable, which helps it retain its color, nutrients and flavor during and after the drying process. To blanch kale, fill a pot with 2 inches of water and bring it to a full boil. Place the kale in a steamer basket and set it in the pot, covering it. The kale only requires about one minute to blanch, or long enough so the leaves just begin to wilt. Pat the leaves dry with a paper towel after blanching to remove any excess moisture.

Drying

• Kale dries quickly, usually within 2 ½ hours, in a food dehydrator when the temperature is maintained at 140 degrees Fahrenheit. Hotter temperatures cook and eventually burn the kale instead of drying it. You can also sun-dry kale on a drying screen. Spread the kale out in a single layer and place it in direct sunlight on a hot, dry day. Turn the kale hourly so both sides dry evenly. It takes kale six to eight hours to dry in the sun.

Storage

• Proper storage helps the kale retain its flavor and quality. Keep the leaves in an airtight container or storage bag in a dark, cool pantry. Moisture will cause the kale to spoil, so make sure lids fit tightly and open the storage container only when necessary. Dried kale generally retains its best quality for about six months, but you can successfully store it for up to a year.