How to Tell if your Kale is Bad?

Kale is a well-known leafy green vegetable renowned for its multiple health advantages, including its rich vitamin, mineral, and antioxidant content. Yet, like other foods, kale can deteriorate and degrade over time. Eating rotten kale can be both unappetizing and hazardous to one’s health. In order to avoid consuming spoiled kale and to get the most out of this nutrient-dense vegetable, it is crucial to know how to tell if it has gone bad. In this post, we will examine the symptoms of kale that have gone bad, how to properly store kale, and how to use kale before it spoils.


Color can also indicate kale’s age. The kale should be dark green and tasty without brown or black blotches. Pale kales are probably overripe. Throw away sulfur-smelling ones too. Toss slimy kales too.

Kale Nutrition Fact


How to Tell if your Kale is Bad?

  1. The first sign of bad kale is when it’s discolored or brown. It’s also slimy and smells funny. The greener it is, the more likely it is to go bad. It’s also important to check the texture and color of the kale. If the sourness is bad, the kale isn’t fresh and should be discarded.
  2. Inspecting your kale for signs of spoilage is the easiest method to tell if it’s gone bad. You should dump your kale if it has any black spots on it. You can toss aside the leaves with black specs and use the res if you choose.
  3. Use or throw away leaves that turn pale green. Leaves that turn pale green will shortly turn yellow, so remove them. Rotten kale has wilted or damp leaves. Remove these leaves. If it’s spoiled, smell it. If kale smells bad, discard it.
  4. Kale wilts with age. After turning greenish-yellow, the leaves will darken. If unattended, wilted leaves will get soggy and leak fluids.
  5. Another sign of rotting is a foul odor. The scent of fresh kale should be earthy and “green.” The kale will begin to smell nearly sulfurous, like rotten eggs, as it ages. If the kale has a foul odor, it is spoiled and should not be eaten.
  6. One of the easiest ways to tell if kale is wrong is by looking at it. If it has black spots, it’s probably past its sell-by date. If it’s slimy, it’s gone wrong. If it’s wilted, it’s dead, or has a sulfur-like smell; you should throw it out. If you see black spots, it’s a sign that it’s spoiled.

How Should Kale Be Stored?

Kale should be stored in a plastic tub or bag in the refrigerator. Because kale needs to breathe, it’s best if the bag or container does not seal, allowing some air to flow through. If you want to wash and store your veggies all at once to save time on meal prep throughout the week, make sure to dry kale before putting it back in the fridge properly. Kale will rot faster if there is too much moisture in it.

Roll out a three to a four-foot length of paper towel and place the washed and dried kale leaves in a single layer on top to extend the shelf life of the kale. Roll up the paper towel with the leaves inside and store it in the refrigerator in a plastic bag. Keep the kale away from the back of the fridge, where temperatures are frequently lower, and the kale may freeze.

Is Kale Freezable?

Kale may be frozen and kept for a long time. Wash the kale thoroughly and blot it dry with a paper towel before freezing it. You can either remove or leave the stems in place. While the stems are firm and woody, they will soften after being frozen and thawed. Chop the kale into 1″ pieces. The chopped kale can be frozen in a single layer on a baking sheet, then transferred to an airtight container. Kale can be frozen for up to a year and kept in the freezer.

Stir-fries and other dishes that call for cooked kale can be made with frozen kale. Because previously frozen kale has a different texture than fresh kale once thawed, it should not be used in salads. Frozen kale can be cooked right away without having to thaw it beforehand.

Canning is another option for storing a significant volume of kale. Due to the low acidity, the jars will need to be processed in a pressure canner. You can either use a brining solution or prepare pickled kale, which has a strong enough acidity to be canned in a water bath. To ensure the safety of your canned kale, carefully follow the recommendations for your canner. Kale that has been appropriately canned has a shelf life of roughly a year and should be kept in a cold, dark place.


When it’s past its prime, kale is often yellow or pale. This is a sign that the kale has gone wrong, so throw it away. It may still be edible, but it needs to be carefully checked to ensure you’re eating the correct type of kale. When it is yellow, it is probably past its prime. If you’re unsure, it’s probably best to throw it out.

If you notice that your kale is wrong, throw it out. It would help if you discarded it immediately. The kale must be stored dry in the refrigerator. Otherwise, it will become mushy and slimy and mushy. If the leaves are brown or black, it’s already past their prime. If you’re unsure whether or not your case is terrible, you can always check out the bacteriological status of the kale by smelling it.