How to Freeze Kale: 4 Ways to Use Frozen Kale

Kale—along with cabbage, Brussels sprouts, and collard greens—is a member of the Brassica family of cruciferous vegetables. Kale chips might be its modern claim to fame, but the veggie’s hearty texture lends itself to both protein-packed salads and rich dishes like soups, stews, and stir-fries. Popular kale varieties include baby, curly, Chinese, Lacinato, Red Russian, and Siberian.

Kale contains vitamins A, C, and 900 percent of your recommended daily value of vitamin K. The veggie’s most prominent carotenoids are lutein and beta-carotene, which fight free radicals and oxidative stress, the engine behind cataracts, atherosclerosis, and pulmonary disease.

Like most frozen vegetables or fellow frozen greens like collard greens, spinach, or Swiss chard, you should use frozen kale within six months for best results.

If you’re having trouble finding an immediate use for the bunches of fresh kale you purchased at the farmers’ market or grocery store, follow this easy freezing process to extend its shelf life:

• Wash and prepare: First, wash the kale, and remove the kale stems. (If you prefer, save the stems, too—you can finely chop them and add them to any dish alongside the leaves.) Next, chop or tear the leaves into bite-sized pieces.
  
• Blanch: Blanching kale halts enzyme activity and prepares it for long-term storage. To blanch, add the kale to a large pot of boiling water until the leaves turn vibrantly green, just a few seconds, then use tongs or a slotted spoon to move the pieces with tongs to a prepared bowl of ice water.
• Steam (optional): Alternatively, you can steam the leaves by setting a steamer basket above an inch or two of simmering water before shocking them in a large bowl of ice water. Steam blanching, which takes a few minutes longer than your average blanching time, typically maintains more nutritional value than water blanching.
• Drain: Place the shocked kale in a colander and squeeze out as much excess water as possible.
• Flash freeze: Arrange the leaves in a single layer on a baking sheet lined with parchment paper. Blot the kale dry with paper towels or a clean (non-linting) kitchen towel. (You can also pack kale leaves into a muffin tin or ice cube trays for easy, pre-portioned servings. Lightly oil the wells beforehand for easy removal.) Freeze the kale pieces until they’re completely firm, about two to three hours.
• Store: Transfer the frozen kale to zip-top freezer bags, and lay them flat in the freezer to store for up to six months.

While it may not be ideal for kale salad or kale chips, there are many other uses for frozen kale:

1. 1. Smoothies: Add frozen kale to green smoothies for a boost of color and nutrition. Learn how to make a superfood smoothie.
2. 2. Soups and stews: Add frozen kale to a soup or stew recipe just before serving. Since you’ve already cooked the leaves during the blanching or steaming process, the veggies only need enough cooking time to defrost and absorb the other flavors.
3. 3. Stir-fries: Use frozen kale to add instant lift to a stir-fry in need of greens, or pair the defrosted veggie with sautéed garlic and red pepper flakes for a flavorful, healthy side.
4. 4. Pesto sauce: Combine (defrosted) frozen kale with Parmesan cheese, lemon, and walnuts or pine nuts for a vibrant year-round pesto sauce.

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