Produce
Chopped Kale (Raw) Conversion
Chopped Kale (Raw) weighs 67g per US cup.
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 67.0 g | 2.36 oz |
| 1/2 cup | 33.5 g | 1.18 oz |
| 1/4 cup | 16.8 g | 0.59 oz |
| 1 tbsp | 4.2 g | 0.15 oz |
| 1 tsp | 1.4 g | 0.05 oz |
| 100 g | 100.0 g | 3.53 oz |
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Raw chopped kale weighs 67 grams per cup — more than double spinach's featherlight 30g — because kale's leaves are genuinely sturdier and more fibrous, with a thicker structure that holds up to more handling and cooking without collapsing nearly as dramatically as spinach's delicate leaves do.
That sturdiness is exactly why raw kale salads are a real, workable dish in a way a raw spinach salad rarely is at the same scale — kale's tougher texture benefits from "massaging" (working the leaves by hand with a bit of oil, salt, or acid like lemon juice) to break down some of that fibrousness into a more tender, palatable raw bite, a technique spinach's already-tender leaves don't need.
Kale still shrinks noticeably when cooked, just less extremely than spinach — its sturdier cell walls resist collapsing quite as completely, which is part of why kale holds up better than spinach in a dish like a soup or braise that simmers for an extended time without dissolving into an unrecognizable trace.
Raw chopped kale's cup weight (67g) is notably light for a leafy green because kale's sturdy, ruffled leaves trap significant air even when chopped — that same sturdiness is why kale holds up better than more delicate greens (spinach) under longer cooking times without collapsing into a similarly small final volume.
Massaging raw kale with a little oil or acid (lemon juice, vinegar) before eating it in a salad breaks down its tough cell structure, softening the leaf's texture considerably — a common prep step for raw kale salads that isn't necessary for more tender greens like spinach or arugula.
Curly, Lacinato (dinosaur), and red Russian kale are all different varieties with slightly different textures, though they measure and cook similarly by cup.
How long does it last?
Storage & shelf life →
Frequently asked questions
Why is kale sturdier than spinach when both are leafy greens?
Kale's leaves have a genuinely thicker, more fibrous structure than spinach's thin, delicate leaves, which is why kale holds up to more handling, a longer cook time, and even raw preparation better than spinach does at the same treatment.
What does "massaging" kale actually do?
Rubbing the raw leaves between your fingers with a little oil, salt, or something acidic like lemon juice mechanically breaks down some of kale's natural toughness, leaving it noticeably softer and more pleasant to eat raw in a salad — a step spinach's already-tender leaves never really call for.
Does kale shrink as much as spinach when cooked?
Not quite — kale's tougher fiber holds its shape through cooking far better than spinach's fragile leaves do, so a panful reduces down noticeably, just not to the same dramatic degree spinach does.
Does kale need to be blanched before freezing?
Yes, per this site's guidance — blanching helps preserve kale's color and texture better than freezing it raw, the same reasoning that applies to spinach, broccoli, and other leafy or cruciferous vegetables on this site.
Why does kale's stem sometimes get removed before chopping the leaves?
Kale's central stem is notably tougher and more fibrous than the leaf itself, similar in spirit to why celery's strings are sometimes peeled away — removing it gives a more tender, consistent texture in the final chopped kale, especially for raw preparations.