Tag: #kale

How to Freeze Kale: Preserve Nutrients for Longer

Ricardo Davis

– Freezing kale without blanching may cause bitterness due to ripening enzymes in the leaves
– Unblanched kale can be used in stews and soups where bitterness can be overpowered
– Blanching kale leaves for 2.5 minutes and stems for 3 minutes is recommended for longer freezing time (8-12 months)
– After blanching, place leaves and stems in ice water for the same amount of time
– Dry blanched kale leaves by placing them on a towel, rolling it up, and squeezing out excess water
– Quick-freeze small clumps of kale individually on a cookie sheet before transferring to freezer bags
– Remove air from the bags before sealing
– Alternatively, place blanched and dried kale into individual packages prior to freezing
– Choose the right size freezer bag for serving-size portions and remove as much air as possible
– Frozen kale can be used in smoothies, sauteed with seasoned rice vinegar or garlic, added to quiches, stews, and soups, or used to make pesto.

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The Ultimate Guide to Freezing Kale: Preserving its Nutritional Value and Flavor

Ricardo Davis

– Kale can be frozen without blanching but should be used within 4 weeks
– Blanching kale before freezing stops ripening enzymes and keeps the leaves fresh
– Blanched kale can last up to 1 year in the freezer
– To freeze kale, wash, de-stem, and chop the leaves
– Blanch the leaves in boiling water for 2 ½ minutes, then place in ice water for the same amount of time
– Drain and squeeze excess water
– Freeze small clumps of kale on a cookie sheet before transferring to a freezer bag
– Remove air from bags before sealing or use a vacuum sealer system
– Frozen kale can be used in smoothies, sautéed with rice vinegar or garlic, added to quiches, stews, and soups, or creamed for a treat
– Blanching greens before freezing stops the ripening enzymes in the leaves and ensures they taste fresh without developing a bitter taste
– Kale leaves should be washed, de-stemmed, and chopped to the desired size before blanching
– Add a couple handfuls of kale leaves at a time to boiling water, cover, and blanch for 2 ½ minutes (3 minutes if using stems)
– Pluck off leaves and stems using tongs or a strainer and place in ice water for the same amount of time
– Drain and squeeze excess water from leaves
– For bulk storage, quick-freeze small clumps of kale individually on a cookie sheet before transferring to a large freezer bag
– Remove as much air as possible before sealing the bag or store kale in individual packages before freezing
– Frozen kale can be used in smoothies, sautéed with seasoned rice vinegar, used in spicier dishes with garlic and crushed red pepper, blended into quiche, crock pot stews, soups, or creamed, and used to make nutritious pesto.

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