The leafy green landed a spot on 2019's "Dirty Dozen," a list of the fruits and vegetables most contaminated by pesticides, according to the Environmental Working Group. That doesn't mean you should give it up, however.
Jaclyn London, director of the Good Housekeeping Institute's nutrition lab, shared her tips with Inside Edition for keeping your family safe while still eating healthily.
"You want to make sure you're cleaning thoroughly," London said.
First step? Make sure to wash your hands.
"We want to do that for at least 20 seconds," London said. "We do want to make sure we're not bringing any potential dirt into the food that we're ultimately gonna prep."
For something like kale, it's important to soak it in warm water.
"Make sure you've got every part of the leaf covered," London said, then gently rub each piece.
"You can always get dirt in these little crevices of the leaves," she said. "Every single part of the leaf needs to get washed to make sure you're taking extra safety precaution."
But you're not finished yet! Then dump the veggies into a colander and rinse them with cold water.
"That way you'll be able to kind of rinse off anything left," said London.
Sure, it might look like a lot of work, but London said it's necessary.
"Bottom line is more is more when it comes to veggies and fruit," she said.