If you want to have access to fresh and healthy greens when they're not in season, you need to preserve it for later.The best way to preserve the flavor is to blanche it first, as this will keep it fresh for longer.It'll be ready to go out of the freezer whenever you need it, if you freeze it in individual portions.
Step 1: You need to gather your supplies.
To freeze it, you need to clean, trim, blanche, and shock it.To do this, you'll need as much kale as you plan to freeze, along with a few simple kitchen tools.
Step 2: Remove the leaves from the kale.
Dirt, bugs, and other debris can be removed by rinsing the leaves.The leaves should be placed on a towel to remove excess water.Cut the ends of the stems into pieces.The stems should be put aside.You can either cut the leaves in half or leave them whole.The stems of the kale can be tough.If you want, you can remove them before freezing.To remove the stem, cut off the bottom stem where there is no leaf, and then peel the leaves away from the center vein.It will be more convenient when you need it if you clean it before you freeze it.
Step 3: Water should be prepared.
Blanching involves boiling the kale for a few minutes and then plunging it into an ice bath.Bring your water to a boil over medium-high heat by filling a large pot with water.Place ice and cold water in a large bowl.If you have a strainer nearby, you can drain the water from the leaves.
Step 4: The stems can be boiled.
When the water is boiling, put the pieces of the stem in it.The stems need a longer cooking time than the leaves do.Cooking the stems separate from the leaves ensures that you don't overcook them.The leaves should be blanched if you discarded the stems or used them for something else.
Step 5: Cut the leaves.
Place the leaves in the water.Don't overload the leaves by filling the pot as much as possible.The greens should be boiled for 2.5 minutes.Work in batches if you have a lot of it.Allow the water to return to a boil before adding more leaves.The color, flavor, and nutrition of vegetables can be destroyed if vegetables are blanched.You can store the kale longer if you kill these enzymes.
Step 6: The leaves need to be shocked.
The kale can be removed from the water.The ice-cold water will stop the cooking process.The ice bath is the same length as your cooking time.If you're working in batches, make sure to add more ice.The leaves will retain their vibrant green color if they are shocked in an ice bath.
Step 7: Take the leaves and dry them.
The leaves need to be removed from the ice bath.The excess water should be allowed to drain off.The water can be removed with the help of the colander.There are two towels on the work space.Spread the leaves on the towels when most of the water is gone.To dry the kale as much as possible, use the other two towels.The air dried when the kale was set aside.The longer the kale lasts in the freezer, the fewer ice crystals will form.If you're going to make a puree of the leaves, you don't need to dry them.
Step 8: Limit yourself to a portion of the kale.
You can do this according to your own preferences.If you only need a cup of kale for a smoothie, portion it into one-cup (67 g) bunches.If you know how you'll be using the leaves when you thaw them, you can chop them into smaller pieces.
Step 9: There is a bag of the kale.
Pack the bunches tightly into the bags.Seal the bags most of the way by pressing out as much air as possible.If you want to remove the rest of the air, insert a straw into the opening.Remove the straw and seal the bag the rest of the way.There are two main contributors to freezer burn.If you remove the air from the bag, you can protect the kale from freezer burn.If you have a kitchen vacuum, you can use it to remove the air.
Step 10: The bags have labels on them.
Write on each bag the quantity of kale contained within and the date of freezing with a marker.This will help you keep track of how old the kale is, tell you when you need to use it, and remind you what portion size is within each bag.Although you know how much kale is in each bag, you may forget in 10 months if you don't label it.
Step 11: The bags need to be put in the freezer.
Place the bags in the freezer.The blanching, shocking, and proper storage will keep your kale for up to 12 months.Allow the portions to thaw for an hour before chopping, or remove them from the freezer and use them immediately in recipes.
Step 12: You can blend the kale.
Transfer a few handfuls of kale to the blender by cutting it into quarters.Place 1 cup of water over the kale.If you want to break up the kale, turn on the blender and pulse a few times.Add a few more handfuls of water.You can use up to a cup of water if you need it.If you blanche it and then blend it, make sure it is clean.Add frozen kale puree to soups, smoothies, and other dishes where you don't want to notice the kale.Because you won't have access to whole kale leaves, this method is not suitable for salads, kale chips, and other such dishes.
Step 13: You can put it in molds.
If you distribute the puree evenly, it will be easier to use.The kale puree can be frozen for three hours.To freeze the puree in specific portion sizes, use a measuring cup and pour it into the mold.
Step 14: Take the puree out of the cubes.
When the puree is frozen through, remove the ice cube trays or muffin tins and transfer it to a sealable plastic freezer bag.The puree will be easier to store and free up ice cube trays.Pressing out as much air as possible from the bag will prevent freezer burn.Place the bag in the freezer for a few months.