The dinosaur kale has really taken off in the garden, and will be bolting soon, as the temperatures are starting to rise. I decided to try freezing some this year. I won’t be able to use the frozen kale in fresh salads, but it will be great in frittatas, stir fries, and soups.
The first step is to trim out the stems and tear into 2×2 inch pieces.
From here I blanched the kale. This helps it retain color, texture, and flavor. You blanch kale for 2.5 to 3 minutes in boiling water.
After blanching, put the kale immediately in ice water to stop the cooking process.
After the kale has cooled, squeeze it dry and let any excess water drain out.
I have a foodsaver, so I’m able to use this to freeze my extra veggies. You can also use ziploc freezer bags. Tip – There was still too much moisture in the kale, which messed with the foodsaver. I ended up par-freezing on a cookie sheet in the freezer for a few hours before packing.
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