Learn how to freeze kale to food prep for future recipes and help reduce food waste.
Course Ingredient
Cuisine American
Keyword freezing kale, preserving, smoothies
Prep Time 5minutes
Cook Time 3minutes
Total Time 8minutes
Servings 1bunch
Calories 64kcal
Equipment
knife and cutting board
salad spinner
Ziplock bag or airtight container
paper towels
pot and mixing bowl (optional)
Ingredients
1bunchkale
Instructions
For curly kale, remove the stems by holding the end of the stem in one hand and using your other hand to strip the leaves and separate them from the stems. I like to keep the stems of dinosaur kale intact. You have the option to cut the leaves into smaller pieces depending on your preference.
Clean the kale under running water and submerge in water for 2 minutes to remove excess dirt.
To blanch kale before freezing: Heat a pot of boiling water and prepare an iced bath. Add the clean kale in the boiling water and cook for 2 minutes or until it begins to wilt. Transfer it immediately to the ice bath to stop the cooking. Place the leaves on a paper towel to remove excess water and then transfer into an airtight container, removing as much air as possible.
To freeze kale raw: Use a salad spinner to remove excess water or use a paper towel to pat the leaves dry. Transfer into an airtight container and remove as much air inside as possible without crushing the kale.
Mark and label the containers for the date of freezing and best by date and store in the freezer making sure to use raw kale within 4-6 weeks and blanched kale within 12 months.