Kale Drying Tips

I had three bunches of kale, so I decided to dry it. First, I rinsed it off and laid it out on a towel to let some of the water dry off. Next, I spread the kale on a single cookie sheet and preheated my oven to 200 degrees. I didn’t have two cookie sheets to separate the kale, which would’ve sped up the process, so I made do with just one. I placed the kale in the oven, rotating the leaves every so often to ensure even drying. It took nearly 5 hours for the kale to fully dry.

 

Once it was dried, I removed the tough stems and crumbled the leaves into small pieces, similar to what you’d find in the little herb containers of parsley at the store. I was surprised that all that kale only yielded about a quart of dried leaves!

Now I know that a teaspoon of dried kale is about the size of one or two leaves, depending on their size. It’s a handy tip for using dried kale in your recipes or as a seasoning!

Store the dried kale in a dark, cool place to maintain its freshness and preserve its flavor.