Harvest outer leaves first, leaving the center growing point intact
Use clean scissors or a sharp knife to cut leaves near the stem
Pick leaves when they are about 8 to 10 inches long
Harvest in the morning for the best flavor and crispness
Remove any yellow, damaged, or tough leaves
Cut no more than one-third of the plant at a time
Keep harvesting regularly to encourage new growth
For baby kale, harvest smaller leaves earlier
Wash and dry the leaves after harvesting
Store harvested kale in the refrigerator in a breathable bag or container