Leafy green kale works well as the base for a cold salad, and it's also suitable as a cooked green. It comes in many varieties, from the bumpy-textured dinosaur kale to the curly leafed varieties. Fresh kale stores best unwashed and uncut, but you can store kale after prepping it if you package it correctly. Keep the kale refrigerated at 40 degrees Fahrenheit or lower, but don't let it freeze, to ensure the best texture and flavor qualities when you later cook and serve it.

Wash the kale in cool, running water, rinsing any dirt or grit off the leaves. Shake the leaves thoroughly to remove the moisture, then pat them dry with a paper towel.

Cut the tough stems off each kale leaf with a clean knife. Tear the leaves into the desired size pieces, or leave them whole for better storage.

Wrap a bundle of prepared leaves in a dry paper towel. Place the bundle in an open plastic bag.

Store the kale in the vegetable crisper drawer of the refrigerator for up to 4 days. Replace the paper towels during storage if they become wet.