In This ArticleView AllIn This ArticleWash and ChopHow to Blanch KaleHow to Freeze KaleHow to Thaw Frozen Kale
In This ArticleView All
View All
In This Article
Wash and Chop
How to Blanch Kale
How to Freeze Kale
How to Thaw Frozen Kale
Kale is one of the heartiest greens around and might seem like it lasts forever in the fridge, but it really only stays fresh for about a week. Thankfully, this versatile, good-for-you green freezes beautifully and defrosts in no time, which makes it easy to whip up aveggie-packed frittata,kale pestoor vibrantgreen smoothiewhenever you like. Read on for how to freeze kale, plus recipes for making the most of your freezer stash.
Pictured recipe:Really Green Smoothie
Leafy kale has a tendency to trap dirt and requires a good rinse before freezing. Because the leaves and stems cook at different rates, you’ll need to separate them before you freeze them. Roughly chop the leaves and cut the stems into 1-inch pieces, and be sure to thoroughly wash and dry both before freezing.
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Blanching kale before freezing prevents the leaves from turning bitter, helps maintain their color and extends storage life. Blanched kale can be frozen for up to six months. To blanch kale, bring a large pot of water to a boil and fill a large bowl with ice water. Cook the kale leaves in the boiling water until they brighten in color, about two minutes, then plunge into the bowl of ice water to stop the cooking and preserve the color. Drain the leaves and dry them thoroughly. Do the same with the kale stems but cook them until they are just tender, about three minutes.
Pictured recipe:Kale-Butternut Squash Gratin
If you don’t need a lot of kale at once, you can scrunch kale leaves into single-serving bundles, place them on a baking sheet and freeze for about 2 hours or until solid. Transfer the frozen kale bundles to an airtight freezer bag, squeeze out as much air as possible, then seal, label and freeze. This method requires a bit more time and effort but can be more convenient if you only need a small amount of kale for making a green smoothie or a single serving ofkale pasta.
Whichever method you use, the key is to always squeeze out as much air as possible and try to press the leaves flat, so the bag can be easily slipped into the freezer. And be sure to label the bag with the date and what’s inside to make sure all that kale—and the energy you put into freezing it—doesn’t go to waste.
Kale defrosts pretty quickly, especially if you’re only using a handful or so, but if you’re thawing a larger amount, you can place the bag in a bowl of cool water to speed up the process. While previously frozen kale is perfect for cooked dishes and smoothies, it’s less ideal for raw salads, kale chips or other recipes that depend on the texture of fresh leaves.
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