How to Freeze Kale
Freeze kale into convenient ice pucks for easy use in smoothies, soups, stews and sauces. Blanching in boiling water is the best way to preserve flavor and color.
Remove large stem and ribs.
Cut into bite sized pieces.
Bring a large pot of water to boil.
Add kale to boiling water. Bring water back to full, rolling boil. Boil for 2 minutes. Start timer only when water has returned to a full boil.
Use slotted spoon to remove kale from water and place immediately into ice cold water bath. Add ice cubes to cold water bath to quickly cool kale.
Drain and pat kale pieces dry.
Press kale into ice cube tray.
Freeze overnight or a minimum of 3 hours.
Remove frozen kale cubes from tray and seal in a plastic bag or freezer container.
Use straw to remove as much air as possible from bag.
Seal, label and freeze for 6 months. (Frozen kale cubes are safe to freeze much longer, but quality will deteriorate after 6 months.)
5 cups raw torn kale fills one ice cube tray
Blanching time comes from the National Center of Home Food Preservation.
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