Fresh kale packs a nutritional punch and provides a sturdy cooking green for your favorite recipes. Although available year-round, the best kale is only in season in fall and spring when the weather is cool. Freezing allows you to preserve kale at its peak if it's properly blanched to slow the enzyme actions that cause it to lose its flavor and texture during storage. Blanching also helps preserve nutrients and ensures the kale is thoroughly cleaned before storage.
Rinse the kale leaves under cool running water to remove any dirt. Cut off the touch stems with a sharp knife.
Bring 1 gallon of water to a full boil over medium-high heat. Set a bowl filled with ice water near the stove.
Place up to 1 pound of kale leaves in the boiling water. Bring the water back to a full boil and blanch the kale for three minutes, or until the leaves begin to wilt and become bright green.
Remove the leaves from the water with a slotted spoon and place them in the bowl of ice water. Cool the kale in the ice water for three minutes.
Drain the kale in a colander. Remove the leaves from the colander and pat them dry with a clean paper towel.
Place the blanched kale leaves in a freezer-safe ziptop storage bag, leaving 1 inch of headspace at the top. Push out the excess air and seal the bag closed before freezing.
- Kale stores well in a 0-degree Fahrenheit freezer for eight to 12 months.
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