Kale, a cousin of collard greens, is a dark leafy green. It’s hardier than many other greens, allowing it to thrive in colder climates. Its ability to grow in cold temperatures and survive frost produces a relatively sweet leaf. Kale is best in the cooler months, so stock up and freeze it then for use during the rest of the year. Freezing kale raw will cause it to become bitter, so blanch it first to retain its flavor. When shopping for kale, select deeply colored bunches with small leaves.
Bring a large pot of water to a boil.
Rinse the kale while you wait for the water to boil.
Remove the thick center stem from each kale leaf. Cut the kale into bite-sized pieces.
Quickly submerge the kale in the boiling water. If you have a lot of kale, you can work in batches instead of trying to fit it all in the pot at once.
Allow the kale to blanch for two minutes.
Remove from water and immediately submerge in a large bowl filled with ice water. Keep the kale in ice water until it is completely cooled, about three minutes.
Remove from ice water and pat dry. Freeze as usual.