How to Freeze Kale
This quick and easy method for freezing kale allows you to enjoy the nutritious leaves all year long.
Ingredients
- Salt
- Kale
Instructions
- Bring a large pot of generously salted water to a boil over high heat. Prepare a large bowl of ice water.
- While the water is coming to a boil, remove the leaves from the kale by slicing along either side of the stem. Coarsely chop the leaves and compost the stems. (See the FAQ section if you wish to freeze the stems).
- Add the kale leaves to the boiling water, pressing on them gently with a spatula to completely submerge them. Cook until they begin to wilt and are bright green in color, 1 to 2 minutes.
- Drain the kale and immediately transfer it to the ice bath. Let it cool for 1 minute, stirring gently to ensure it all cools evenly.
- Drain and dry the cooled kale. I use a salad spinner and pat the leaves dry, but you can also arrange them on layers of paper towel.
- Arrange the leaves in a single layer on a parchment-lined baking sheet. Freeze until solid, about 3 hours. Transfer the leaves to a labeled freezer bag, seal and store for up to 1 year.
Notes
- Working in batches--If you are freezing several bunches of kale at once, you may need to work in batches. Use a slotted spoon to transfer the kale from the boiling water to the ice bath, then reuse the boiling water for the next batch. The kale will reduce greatly in volume as it cooks and you can fit several bunches on a single baking sheet.
- Don't skip the parchment paper!--It helps to prevent the kale from freezing to the baking sheet.
- Dietary--This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Nutrition
Serving: 0.25 cupCalories: 6kcalProtein: 0.5gSodium: 3mgFiber: 0.5gCalcium: 30mg
Tried this recipe?Let us know how it was!