How to Make Powdered Kale

Kale is amazing for your health but in my opinion a little bitter on the taste buds. Kale is said to be one the most nutrient dense food that we know of. Just one serving off kale is chalked full of vitamin A, K, and C as well as having other vital minerals/antioxidants. I grew some kale plants for my parents last year and my dad swore that as soon as they started eating the kale regularly that his joints ached less.

Come to find out kale has a substantial amount of the flavonoids quercetin and kaempferol which studies show provide anti-inflammatory effects. According to Healthline these flavonoids also have been shown to have have powerful heart-protective, blood pressure-lowering, anti-inflammatory, anti-viral, anti-depressant and anti-cancer effects.

Freshly picked Tuscan and Russian Kale.

On our farm we grow Russian Kale, Tuscan Kale, and Premier Kale. My favorite of the three is definitely the Russian Kale (seen in cover picture) as I feel it as a “softer” less bitter taste. My little ones also like that the leaves have purple stems. We use raw kale in our smoothies, eggs, salads, sauteed, and to make kale chips. We often use kale in recipes that call for spinach and chop it up to “hide” in our spaghetti/alfredo sauces.

However, we tend to become overloaded with an abundance of kale and aside from freezing for winter use began looking up other ways to preserve and enjoy this super food. My best friend mentioned that she makes powdered spinach and so I went to the web to learn about powdered kale (since my spinach did not thrive this year). The process is so easy!

One tablespoon of powdered kale on average represents about one cup of raw kale! We have toddlers in the house so sneaking a teaspoon of kale powder into foods (as well as ours) helps our body get the essential nutrients it needs without the drama of eating raw. We use the powder in smoothies, sauces, and “snuck” into many other recipes such as tacos meat, lasagna, etc.

We have a pretty basic food dehydrator, nothing fancy but it works great! You can also use your oven on it’s lowest setting. We also use ours to make fruit leather and dried fruit as snacks.

What will you need? Food dehydrator, kale, air tight jar

Directions:

1.) Wash your kale and break into pieces. I tend to just use my hands to tear the leaves away from the tough stem.

2.) Place kale pieces onto your dehydrator

One full tray of kale ready to dry!

3.) Turn on and dehydrate until the leaves are crunchy and crush easily in between your fingers

4.) Crush into a powder: If you have a food processor, ninja, or bender you can use it to crush your kale into a powdered form. Fear not if you do not have one. I simply put my dried kale into a jar and crushed with a spoon.

Yummy!!!!

5.) Seal container and enjoy! Properly dried, conditioned and stored in airtight, dark and cool conditions, green powder safely lasts six to nine months. You can also store the powdered kale in the refrigerator if you are worried about providing proper storage.