Can you freeze kale? Absolutely!
Depending on how you plan to use the frozen kale, this guide explains how to do it precisely in 6 distinct steps. Continue reading for more information on the straightforward steps involved in freezing kale, as well as some cooking ideas.
What is Kale?
Kale is one of the cruciferous vegetable species in the Brassica family, which also includes cabbage, Brussels sprouts, and collard greens.
While kale chips may be its most well-known modern adaptation, the vegetable's substantial texture makes it a good fit for both protein-rich salads and hearty recipes like soups, stews, and stir-fries. Baby, curly, Chinese, Lacinato, Red Russian, and Siberian kale are among the most popular types.
Why freeze kale?
- You planned to use the kale you bought, but you never did. When you freeze kale, you may utilize it later rather than tossing it out when it spoils, making it the ideal way to reduce food waste.
- You made the decision to stock up because kale was really cheap at the grocery store. Buying kale in bulk while prices are low is a terrific way to save money.
- Do you grow your own kale? If not, it’s time for you to do so. Having a handful of kale ready at once is a time-saver. You can use it for making quick kale salads, kale smoothies, and kale chips.
How To Freeze Kale:
Follow this simple freezing procedure to extend the shelf life of the bunches of fresh kale if you can't use them right away:
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Wash the kale first, then cut off the stems. The leaves should next be cut or torn into bite-sized pieces.
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Kale is ready for long-term preservation after blanching. To blanch the kale, place it in a big pot of boiling water for a brief period, until the leaves turn vividly green. Then, using tongs or a slotted spoon, transfer the pieces to a prepared bowl of icy water.
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This step is optional. You may also steam the leaves by placing a steamer basket over an inch or two of simmering water. Then shocking them in a big bowl of icy water. When compared to water blanching, steam blanching usually retains more nutritional content because it takes a few minutes longer.
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Drain the kale by putting it in a colander and squeezing out as much water as you can.
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Place the leaves on a parchment-lined baking sheet in a single layer and flash freeze. Use paper towels or a fresh, non-linting kitchen towel to blot the kale dry. The kale pieces should be frozen for two to three hours, or until fully solid.
- To preserve for up to six months, place the frozen kale in zip-top freezer bags and lay them flat in the freezer.
Ways To Use Frozen Kale In Cooking
Smoothies: To add color and nutrition to green smoothies, add frozen kale.
Pesto sauce: To make a vivid pesto sauce that can be used all year round, combine defrosted kale with Parmesan cheese, lemon, and walnuts or pine nuts.
Stir-fries: Add frozen kale to a stir-fry that needs greens or combine the defrosted vegetable with sautéed garlic and red pepper flakes for a tasty, nutritious side dish.
Soups and stews: Just before serving, stir in frozen kale to a soup or stew mixture. The vegetables simply require enough cooking time to defrost and absorb the other flavors because the leaves have already been cooked during the blanching or steaming procedure.