It takes a while for fresh kale to break down in the refrigerator.It is possible to preserve kale for as long as a year.A pot of boiling water and a bowl of ice water are all that is needed to make it.You can keep excess kale in the freezer so you can have it whenever you want.
Step 1: The dirt and debris can be loosened by soaking the kale in the water for a minute.
Put some water in a bowl or sink.You can put the kale in the water with your hand.Before putting the kale in the water, remove any ties or bands.
Step 2: Dirt and bugs can be removed by rinsing the leaves.
Some bugs are attached to the leaves or stem of fresh kale.They can be hard to see, but will come off under water.You can knock off any bugs or dirt by running your fingers along the leaves.If you spot bugs on your kale, you don't have to throw it away.
Step 3: Place the leaves on the board.
Remove excess water by shaking the kale and arranging it for cutting.One leaf at a time is the easiest way to do this.There is a thick stem on the bottom of the leaf.Place the leaf's halves on top of each other.The stem will be easily accessible when done correctly.
Step 4: Cut away from the leaves the stem.
Start at the end of the stem.If you want to touch the leaves, place your paring knife next to the stem.Then, use the knife to cut through the leaves.You should repeat this with the rest of your greens.You should be able to cut the stem from both leaves at the same time.The stems can be blanched and eaten separately.
Step 5: The leaves should be chopped into smaller pieces.
Stack 2 leaves are on top of each other.The leaves should be cut into 1.5 in sections.To keep the chunks the same size, try to boil them at the exact same rate.It is possible to slice the leaves 1 at a time.The leaves can be blanched after the stem is removed.They may be too large to fit in a container.
Step 6: A stockpot is filled with water.
The amount of water you need depends on how much kale you want to blanche at a time.Pick the biggest stockpot you have.The water in the pot has to cover the kale.The rule of thumb is to use 1 US gal for every 1 lbs of kale.If you have a lot of it, you can blanche it in batches to make sure it fits in the pot.
Step 7: The water needs to be boiled.
Wait for the water to bubble quickly and turn the heat up high.The water won't stop bubbling even if you stir it.The boil is called a rolling or roiling boil.If you want to reduce the wait time, cover the pot with a lid.
Step 8: The water and ice should be put in a separate bowl.
The ice bath is used to quickly cool the kale.You will need a large bowl to submerge the kale.Add at least a dozen ice cubes to the bowl to chill it.The water needs to be kept cold.Don't let it sit out for too long before boiling it.Home cooks can rinse the kale under cold water, but you can use an ice bath to keep it fresh.
Step 9: Place a large towel on a flat surface.
Make sure you have enough space for the kale by putting a cloth kitchen towel out.If you want to prevent water from leaking onto your counter, place a second towel over it or move the towel onto a baking tray.Paper towels can also be used.To make sure the water gets absorbed later, double up the layers.
Step 10: The leaves should be put into the boiling water.
If you have the stockpot on, remove the lid.As much as possible be dumped into the water.If it's larger than the pot, you should boil the leaves 2 to 3 times.You don't have to replace the water after each boil.
Step 11: Before covering the pot, stir the leaves in the water.
The leaves should be worked into the water by using a wooden spoon.Make sure they are submerged with a quick stir.Despite this, the water should continue to bubble.The water may stop bubbling if you don't use a lid.The water should return to a boil.You may have too much in the pot if the water stops bubbling.
Step 12: The kale should be boiled for 2 minutes.
As soon as the kale hits the water, it will start boiling.It needs to be in the water for a while.You can remove the kale after the process is done.Once the water returns to a boil, start the timer.
Step 13: The ice bath is a good place to chill the kale.
Take the kale out of the water.You can use a spoon.Drop the kale into the water.The cold water shocks the kale.While you wait, you can put another batches in the stockpot.The timer needs to be reset.
Step 14: Place the towel over the kale.
Use your spoon to remove the kale from the ice bath.The kale should be placed on the towels.Since you want the water to drain off of the leaves, make sure they don't overlap.You can put the kale in the salad spinner first.Transfer the leaves to the paper towels by spinning it.
Step 15: Roll the towel to get the water out of the kale.
Keep the kale inside of the towel by folding it.Press down on the towel to push more water out.It doesn't have to be completely dry before storage, but removing most of the water prevents it from getting soggy.You can pat the leaves dry if you can't roll up the towel.The kale can be squeezed by hand to remove excess water.
Step 16: The kale needs to be moved to containers that are sealed.
After you have blanched the kale, put it in a plastic bag or container.Many grocery stores sell lidded containers.Before you seal it, squeeze the bag or container to push out as much air as possible.You should use freezer bags or containers to keep the air and ice out of the freezer.
Step 17: blanched kale can be stored in the refrigerator for up to 7 days.
It doesn't need to be frozen if you plan on using it during the week.It should be sealed in a plastic bag or container.It will last a bit longer than raw kale.When the kale was blanched, label the bags or bins.
Step 18: If you can not use it right away, freeze it.
Spread the kale on a cookie sheet and then layer it over it.Wait 30 minutes for the sheet to be put into the freezer.If you want to store the kale for a long time, you can put it in a bag or bin.It can last up to 12 months.You can keep track of how long the bags have been in the freezer by labeling them.
Step 19: Leave it on the counter for an hour to defrost it.
Don't open the container if you want to take it out of the freezer.You can use it in a variety of recipes.Any recipe that calls for lettuce or other greens can include frozen kale.Add it to soups or cook it in olive oil.It can be used as a part of sandwiches, pizza, or pasta dishes.Within 1 or 2 minutes, the kale cooks.It will take slightly longer.