How to Make Kale Powder and Use It!

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How to Make and Use Kale Powder by Mom with a Prep {blog} - this stuff is awesome to store to use for smoothies and put in sauces and sprinkle over foods the way you do parsley or to put into meatloaf or salads and more! #foodstorage #kale

If you love kale and have a hard time using it up, yet don’t want to stock a bunch in your freezer (learn to freeze kale), there’s an awesome way to preserve kale for long-term storage and use it all the time!


Dehydrate and crush it!

Those words sound so fierce, don’t they? But it’s really easy, even if you don’t have a dehydrator (but it sure helps when you’ve got a lot to do. Check out these instructions to dehydrate), and makes for some great boosts of nutrition when added to your food.

Before we get started, here’s WHY you want to use Kale everywhere you can possibly use it. It’s a Superfood. According to Web M.D.:

One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients.Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.


1. Take your crispy, dehydrated kale leaves and load them into your blender

2. Pulse them over and over and over and over and over again, pausing to allow the leaves to settle. Then pulse some more. When I think I’ve pulsed enough, I move to blend. I want this stuff pretty powdery.

3. Pour into an airtight container. Store in cool, dry place.

It really is that easy. I do try to make sure I get any bigger pieces that have not powdered well and throw them back into the blender. Don’t ask me how long it can last. We’ve used it up long before we have to worry about shelf life. But if you’re going to be storing long-term, consider putting into smaller containers and using an oxygen absorber in your storage bottles or vacuum sealing them with a machine (the two major brands come with attachments to vacuum seal canning jars – it’s really the coolest thing!)

Don’t know how to dehydrate kale? Check it out here!


  • Take jar
  • Open jar
  • Insert spoon
  • Collect powder
  • Sprinkle it on

That was so easy, wasn’t it? Wait – you really wanted ideas, didn’t you? So here we go.

We add kale powder to:

Spaghetti Sauce – I sprinkle in 2 TB

Meatloaf or other casserole dishes – I sprinkle what looks to be a good amount liberally throughout mix or casserole. I eyeball it.

Eggs  – we use it in scrambled eggs.

Salads – I use it as a sprinkle on top of my salads if I can’t get fresh kale to add to the mix.

Garnish – I garnish my dishes with this. I know most people will use fresh chopped parsley because of its ‘brightness’, but I choose to add a little extra boost of nutrition with kale. Sue me.

Smoothies – if I don’t have fresh or frozen kale left, I will use the powder, instead, and do a tablespoon per person

 Mom with a PREP | YWhen you have an overabundance of kale from a bumper garden crop or a CSA basket or a great sale at the grocers, what do you do with all that extra kale if you aren't dehydrating it? You can freeze it raw, especially if you're using it for smoothies!  How to Dehydrate Kale for Making Kale Chips or Kale Powder - fabulous method to preserve kale well past the season!

YOUR THOUGHTS? Do you get the idea? You can add it to ANYTHING!  What are ways you love eating kale?


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  1. doccat5 says

    We’re not big fans of Kale, but this has certainly given me some ideas on how to use it in more palatable ways. Thank you :)

    • Rose says

      I don’t have a garden, as live in apartment. I dehydrate kale, spinach, collards, romaine, any green I can, and powder all in my Nutribullet. Mix them together store in a glass jar in cool dark place. I add to green smoothies with fresh veggies and greens plus a little lemon juicea touch of honey. It is almost like a dessert, and it’s filling. Add to any green soup (like in pea soup. mmm) also to my healthy fudge; . cocoa, sweetener, nuts ground fine, almond milk, mix . you don’t really notice the green powder, well, I don’t.

  2. Patty says

    Kale chips. Like potato chips, but Kale instead. Spray clean, washed Kale (I tear it into smaller pieces) with Pam (I make it from EVO and water), arrange on tin foil on cookie sheet, bake at 300 degrees for about 10 – 15 mins.

    • Lisa L. says

      “Spray clean, washed Kale (I tear it into smaller pieces) with Pam (I make it from EVO and water),”.

      Pam and other products like it contain a propellant that can be toxic if consumed in large quantities. If you read the instructions for using Pam and others, the serving size is “1 second of spraying” and it states its to coat pans to create a non-stick surface.

      Either use olive oil out of the bottle or purchase a pump, such as misto, to make your own propellant free oil sprayer.

  3. says

    The link isnt working for the directions if you have a dehydrator. :( Love this idea though and we are doing it now as we just picked a whole bunch of kale this morning. :)

  4. says

    Wow, I have a LOT of kale in my garden and I’ve always wondered about preserving it. Freezing is definitely out! I’m going to try this this year!

  5. Diane says

    Do you take the Kale off the stems to do this? Since your turning it into a powder I was wondering if you included the stems, or does it make the powder bitter? We love Kale chips and I dehydrate it to add to stews…but running out of shelf and freezer space (garden is very productive this year) and thought of condensing down to the powder.

    • says

      Yes, ma’am – when you dehydrate the leaves, you’ll want the thick ribs cut out because they just cause more problem than they are worth in nutrition – toss those into your compost heap! Congrats on the great bounty!

      On Sat, Jul 20, 2013 at 8:27 AM, Mom With a Prep Blog – Helping Prepare

      • Lisa L. says

        “when you dehydrate the leaves, you’ll want the thick ribs cut out because they just cause more problem than they are worth in nutrition”.

        Kale stems and the stems of all leafy greens are PACKED with nutrition. The stems carry the nutrients from the soil into the cells of the leaves. The are the nutrient highway! I dry and powder the stems and the leaves. The stems take longer to dry, but once they are dry they powder just the same as the leaves and taste just as good as the leaves. Why waste something so nutrient dense just because it takes a bit more time. To me, the high nutritional value of the stems is in no way ‘causing more trouble than they are worth in nutrition’ because they are LOADED with nutrition.

        • says

          Thanks for sharing your opinion, Lisa! I prefer to toss my stems back into the compost pile as I don’t process them separately from the leaves in the dehydrator, so their nutrients are used elsewhere.

          On Sun, Aug 4, 2013 at 11:17 AM, Mom With a Prep Blog – Helping Prepare

  6. Sara says

    This worked like a charm!! Thanks for the tip!!!! I have tons of kale in the garden and I was running out of ideas!!!

    • momwithaprep says

      Marissa – we’ve never tried it, but I’m sure it would work the exact same way! You just wouldn’t have to dehydrate long since spinach is less bulky than kale, so keep a close eye on it.

    • Michelle says

      I started dehydrating spinach because it grows bad before we can eat. This is the only way I will have spinach in my house. I buy it and it go on the dehydrator immediately. It rehydrates like a dream.

      I do the same with broccoli for the exact same reasons.

  7. says

    great site. Considering powdering my 300 sq ft of growing kale, but am concerned about loosing the fiber benefits. Currently, I am removing stem, then dehydrating then crunching into quart mason jars. Got about 30 lbs of kale into 8 jars. Still get a wonderful taste, and the texture and fiber.

    • momwithaprep says

      Well, if it’s going to waste because you can’t eat it all, fiber won’t be an issue :) I’m looking at it as added nutritional benefit to things I’m eating if I’m not eating it raw, so getting the vitamins and added benefits even if not the full fiber. I compost the stems.

  8. Ark says

    If you dry at a higher heat setting in your dehyd tarter then it will crumble very easily…just throw it in a Baggie and squeeze away! Thanks for the great ideas!

    • Mom with a Prep says

      As with other dried herbs, conventional wisdom says about a year. But because it will be effected by light, temperature, and storage, your mileage may vary.

  9. Michelle says

    I do not like the taste of Kale, but had the idea to dry to use in potato soups. Then it was taking up so much space, so I decided to blended, then thought to add to stuff. I now add it to EVERYTHING. It does not add the intense flavor as fresh. I love the fact that I am adding vitamins to everything my family.

    I do take the silicon pack from my meds to keep humidity from messing up.

    I also dry my celery tops (the leafy parts you normally toss) and blend those to add to soup stocks. The leafy parts give you the best flavor in your stocks. This way I have no waste plus the added health benefits of celery.

  10. Marilee Hagee says

    I found Kale on sale for $1.50 a bunch, local grown and organic. What a price, so I dried and powdered all 8 bunches.

  11. Claire says

    I like to mix kale into mashed potatoes with some garlic, bacon, and parmesan cheese then make potatoe cakes out of them!

  12. sandra says

    This is actually a great idea, and I was looking into it since my mother bought a dehydrator recently. Since I can’t even seem to re-try kale in a salad (I really hate the taste of it), I was thinking about other ways to eat it. How much of the powder do you think should be consumed daily for a good source of vitamin? I know kale is good in moderation (an excess of kale can damage your intestines).. maybe just maybe I can put in capsules haha…

    • says

      I wish I could tell you an exactly correlation between powder to leave, but I’ve never tried to figure it out. We use about a heaping TB of powder in our blender for smoothies, and I’m sure that’s probably about the equivalent of a large salad or two.

  13. Anna says

    This looks great & leads me to another question. I’ve been interested in trying cauliflower in some recipes to make them healthier. Is there an easy way to make and store cauliflower “flour” or is something that needs to made fresh every time?


    • says

      Anna, I wish I could answer your question. I abhor cauliflower in every form, so I’ve not done anything with it, and really couldn’t find anything when I researched about how it would store. I would imagine it would not store as easily as regular flour because it’s made from a different beginning plant, but you should give it a try and test it out. You might even try dehydrating it to see if that will work!

      • Anna says

        Thanks Jane! I don’t like cauliflower either, but I’ve heard many people say you truly can’t taste it in the recipes I want to try. I just may try dehydrating it! Thanks for your thoughts! I’ll let you know if I figure something out that works! :)

  14. Kristin says

    This looks like a great idea! I haven’t done the research, so I’m wondering if anyone else would know. Does dehydrating leafy greens have the same nutritional value as fresh? I do know that you can overcook (boil/saute/microwave) the nutrients out of veggies, wasn’t sure about dehydrating them.

    • says

      As with anytime you take a raw ingredient and change it by cooking, freezing or dehydrating, you do lose a little nutrient value, mostly in the Vitamin C range. It still holds most of its nutrient values.

  15. Jenn says

    Hi, I was wondering if I could grill it like kale chips instead of dry in the dehydrator. It is so much faster, but might be too browned. What do yo think?

    • says

      You just need to be sure they’re perfectly dry. And I would worry about the carcinogens that can come from grilling and storying them long term if you burn the leaves. It will also change the flavor profile considerably, I believe. It really only takes a couple of hours in a dehydrator and you can set it and go.

  16. says

    I took a break from working on the web tonight and found your post. I have a 14.5 yr old basset hound that should have died from his cancer tumors 4 years ago. I read a lot on holistic diets and switched him off grain to high PH, lots of chicken and kale. Anyhow the kale I normally juice raw and drain the fluid into his meal. He doesn’t like it cooked or half shredded I suppose it’s bitter. Never once did I think of dehydrating and using the powder. This is going to be a lifesaver . Thank you.

  17. Bridget says

    Do not denigrate the humble parsley. It also is loaded with vitamins A and C as well as many minerals, including potassium. It is very helpful to alleviate arthritis and rheumatism by breaking down the crystals that form in the joints. Yes, it is most commonly used as a garnish, but it is actually a super food.

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