The best way to store kale depends on how you plan to use it and how long you want to keep it. Here are some general tips for storing kale:

• If you want to store a whole bunch of kale, do not wash it until you are ready to use it. Excess moisture can cause the kale to spoil faster. Wrap the kale in a layer of paper towels and place it in a zip-top plastic bag or a hard-sided storage container. Store it in the crisper drawer of your refrigerator for up to a week. The stems should face the back of the fridge, where the air is colder.
• If you want to store washed and prepped kale, make sure to dry it well with a salad spinner or paper towels. You can stem, slice, or tear the kale leaves as you prefer. Wrap the kale in a paper towel and place it in a zip-top plastic bag or a hard-sided storage container. Store it in the refrigerator for up to three days.

• Freezing: If you want to freeze kale for smoothies, soups, stews, or other dishes, you need to blanch it first. Dry the blanched kale thoroughly and freeze it flat on a baking sheet. Once frozen, transfer the kale to a freezer bag and store it in the freezer for up to six months.
• Pickling: Pickled kale is a zesty addition to salads and sandwiches. Leaves can be pickled whole, or just the thick stems. You can also use kale in place of cabbage when making fermented foods like kimchi.
• Canning: The thick, sturdy leaves of kale holds up well to the high heat of canning. You'll want to use a pressure canner for this, since it's a low acid food.
• Dehydrating: Did someone say kale chips? You can make them in either a dehydrator or the oven. To make kale chips, wash and destem the leaves and tear into large chunks. Drizzle with a little olive oil and whatever seasoning you want. Dry them in a food dehydrator at 125°F for about 2 hours, or in the oven at 225°F for about 30 minutes.

• Steaming: This the simplest and quickest ways to cook kale. Just bring a pot of water to a boil, place the kale in a steamer basket over the water, and cook the kale for a few minutes until tender. Steaming kale can help retain its nutrients and color, but it can also dilute its flavor. To enhance the taste, you can add some lemon juice, vinegar, or herbs  or drizzle some olive oil or butter over the cooked kale.
• Sautéing and stir-frying: These are the best ways to cook kale if you want to add some flavor and texture. Heat some oil or butter in a large skillet over medium-high heat, add some garlic, onion, or other aromatics, and cook for a few minutes until fragrant. Then, add the kale and some salt, pepper, and other seasonings, and cook, stirring occasionally, for about 10 to 15 minutes, or until the kale is wilted and crisp. You can also add some water, broth, wine, or soy sauce to the skillet to create some sauce and prevent the kale from burning. Sautéing and stir-frying kale can bring out its natural sweetness and crispiness, as well as infuse it with other flavors.
• Roasting and baking: These are the best ways to cook kale if you want to make it crispy and crunchy. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Remove the stems from the kale and tear the leaves into bite-sized pieces. Wash and dry the kale thoroughly, then toss it with some oil, salt, pepper, and other spices. Spread the kale in a single layer on the prepared baking sheet and bake for 15 to 20 minutes, or until the edges are browned and crisp. You can also sprinkle some cheese, nuts, or seeds over the kale before or after baking for extra flavor and crunch. Roasting and baking kale can make it taste like chips or crackers, which is great for snacking or topping salads and soups.
• Soups and Stews: Because kale is such a hardy green, it holds up well in soups and stews without losing its shape and texture. It can also help thicken the soup or stew, as it absorbs some of the moisture and creates a more hearty and satisfying dish. Kale can pair well with various ingredients, such as beans, potatoes, carrots, tomatoes, chicken, beef, or pork, depending on the type of soup or stew you want to make.

Kale has a strong and distinctive flavor that can pair well with many other ingredients. Here are some of the best flavor pairings for kale:

• Lemon: The acidity and freshness of lemon can balance the bitterness and earthiness of kale. You can squeeze some lemon juice over cooked or raw kale, or make a lemon dressing with lemon zest, lemon juice, olive oil, honey, salt, and pepper. Lemon also enhances the absorption of iron from kale, which is important for your blood and energy levels.
• Garlic: The pungency and aroma of garlic can complement the flavor and texture of kale. You can sauté some garlic with kale, or roast some garlic cloves and mash them with kale for a creamy and savory side dish. Garlic also has antibacterial and antiviral properties that can boost your immune system.
• Onion: The sweetness and crunch of onion can contrast the bitterness and chewiness of kale. You can chop some onion and add it to kale salads, soups, or stir-fries, or caramelize some onion slices and serve them with kale for a rich and sweet topping.
• Bacon: The smokiness and saltiness of bacon can cut through the bitterness and earthiness of kale. You can cook some bacon pieces and use the rendered fat to sauté the kale, or crumble some bacon bits and sprinkle them over the kale for a crunchy and savory topping. Bacon also adds some protein and fat to the kale, making it more filling and satisfying. Bacon and kale are a classic combination that can be found in many dishes, such as salads, soups, pastas, or casseroles.
• Dairy: The creaminess and richness of dairy can soften the texture and flavor of kale. You can add some cheese, cream, yogurt, or milk to the kale, or make a creamy sauce with butter, flour, and cheese. Dairy also adds some calcium and protein to the kale, which are important for your bones and muscles. Dairy and kale are a delicious pairing that can be enjoyed in many ways, such as dips, quiches, pies, or gratins.