Freshly harvested garden kale often yields a generous supply, making preservation necessary to enjoy the leafy green throughout the year. Freezing is the most reliable method for long-term storage, successfully locking in the texture, color, and flavor of the vegetable for many months. This approach also helps to retain the kale’s nutritional value, which would otherwise diminish rapidly after picking. Proper preparation ensures the kale’s qualities are conserved for convenient use in numerous cooked applications later on.
Preparing and Blanching Kale
The initial preparation of kale involves thoroughly washing the leaves to remove soil, debris, or small organisms. It is important to remove the tough, central stems, as these parts become overly chewy after freezing and thawing. Once cleaned, the leaves should be chopped or torn into manageable sizes for uniform processing.
Blanching is necessary for preserving kale and many other vegetables for more than a few weeks. This process involves briefly heating the vegetable to halt the action of natural enzymes. If left active, these enzymes will continue to cause degradation, leading to undesirable changes in the kale’s color, flavor, and texture even while frozen.
To blanch the kale, place the prepared leaves into rapidly boiling water for approximately two minutes until they turn a vibrant green. This brief heating period helps to deactivate the enzymes. Immediately after two minutes, the kale must be rapidly transferred to a large bowl of ice water for the same duration to stop the cooking process.
Rapid cooling prevents the leaves from overcooking, which results in a mushy texture and loss of nutrients. The final step is to drain the blanched kale thoroughly and then pat the leaves dry with a clean towel or use a salad spinner to remove all surface moisture. Excess water remaining on the leaves forms ice crystals upon freezing, which degrades the quality of the kale and leads to freezer burn.
Effective Freezing and Long-Term Storage
Once the blanched kale is completely dry, use “flash freezing” to ensure the pieces remain separated. Spread the kale in a single layer on a parchment-lined baking sheet and place it into the freezer for two to three hours until fully solid. This prevents the formation of a large, frozen mass that is difficult to portion later.
After the kale is frozen solid, transfer it from the baking sheet into specialized freezer containers or heavy-duty freezer bags. Remove as much air as possible from the container, either by squeezing the bag tightly or using a vacuum sealing system. Air in the packaging accelerates oxidation, leading to flavor loss and the development of freezer burn.
For optimal longevity, containers must be clearly labeled with the date of freezing. Properly blanched and packaged kale maintains its quality for approximately eight to twelve months in a consistent freezer environment. This ensures the kale remains a nutritious and flavorful addition to meals throughout the non-growing season.
Using Frozen Kale in Cooking
Frozen kale is best suited for cooked recipes, such as soups or stews, where texture change is not a concern. The leaves are already softened by blanching, and freezing breaks down the cellular structure further, which is why it is not typically used raw. Frozen kale does not require thawing before use, making it an efficient ingredient.
The frozen pieces can be added directly to soups, stews, or casseroles during the last few minutes of cooking. The heat from the dish quickly warms the kale without overcooking it. For applications like smoothies, the frozen kale can be blended straight from the freezer, creating a colder, thicker final product. Sautéing frozen kale is also possible, though it may release water into the pan as it heats.