How to Blanch Kale for Freezing

Leigh Green/Demand Media

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.

Leigh Green/Demand Media

Bring a large pot of water to a boil.

Leigh Green/Demand Media

Rinse the kale while you wait for the water to boil.

Leigh Green/Demand Media

Remove the thick center stem from each kale leaf. Cut the kale into bite-sized pieces.

Leigh Green/Demand Media

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.

Leigh Green/Demand Media

Allow the kale to blanch for two minutes.

Leigh Green/Demand Media

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.

Leigh Green/Demand Media

Remove from ice water and pat dry. Freeze as usual.