If you love kale but often find yourself with more than you can use before it wilts, freezing fresh kale is a fantastic way to preserve its nutrition and flavor for months. Whether you want to toss it into smoothies, soups, or sautés later, freezing kale properly ensures you always have this superfood on hand. Here’s an easy, step-by-step guide on how to freeze fresh kale like a pro.
Why Freeze Kale?
Kale is packed with vitamins, minerals, and antioxidants, making it a nutritional powerhouse. However, fresh kale only lasts about a week in the fridge. Freezing kale extends its shelf life up to six months or more while keeping most of its nutrients intact. Plus, frozen kale is super convenient for quick meals and smoothies.
Preparing Kale for Freezing
Before freezing, it’s important to prepare your kale properly to maintain its best texture and flavor.
– Wash thoroughly: Rinse the kale leaves under cold water to remove dirt and grit.
– Dry completely: Use a salad spinner or pat dry with clean towels. Excess moisture causes ice crystals and freezer burn.
– Remove stems: Kale stems are tough and fibrous, so strip the leaves away from the thick stems.
– Chop leaves: Cut the leaves into bite-sized pieces for easier storage and cooking later.
Two Methods to Freeze Kale: Blanched or Raw
Blanching Kale Before Freezing (Recommended)
Blanching is a quick boil followed by an ice bath that stops enzymes which cause spoilage and bitterness. It also helps kale keep its vibrant green color and better texture after freezing.
Steps:
- Bring a large pot of water to a boil.
- Add the chopped kale leaves in batches and boil for 2-3 minutes.
- Immediately transfer the kale to a large bowl of ice water to cool for a few minutes.
- Drain well and pat dry to remove as much water as possible.
- Spread the kale out on a baking sheet and flash freeze for 20-30 minutes until firm.
- Transfer the frozen kale to airtight freezer bags or containers, remove excess air, seal, and label with the date.
- Store in the freezer for up to 6 months.
Freezing Raw Kale (Faster, but Less Ideal)
If you’re short on time, you can freeze kale without blanching, but it may develop a slightly bitter taste and softer texture when thawed.
Steps:
- Wash, dry, and chop the kale leaves.
- Spread the leaves in a single layer on a baking sheet.
- Freeze for 1-2 hours until solid.
- Transfer to airtight freezer bags or containers, remove air, seal, and label.
- Use within 4 weeks for best quality.
Packaging Tips for Freezing Kale
– Use freezer-safe bags or containers that seal tightly to prevent freezer burn.
– Remove as much air as possible before sealing to keep kale fresh.
– Portion the kale into meal-sized amounts so you only thaw what you need.
– Label each package with the date to track freshness.
How to Use Frozen Kale
Frozen kale is versatile and easy to use:
– Add directly to soups, stews, and sauces without thawing.
– Toss frozen kale into smoothies for a nutrient boost.
– Thaw overnight in the fridge if you want to sauté or use in salads (note that texture may be softer).
– Use blanched kale within 6-12 months and raw frozen kale within 4-6 weeks for best taste.
Extra Tips for Freezing Kale
– Always dry kale thoroughly to avoid ice crystals.
– Flash freezing on a baking sheet before bagging prevents clumping.
– Blanching is worth the extra step for better color and flavor.
– Frozen kale works best in cooked dishes rather than raw preparations due to texture changes.
Freezing fresh kale is a simple way to reduce waste and enjoy this leafy green all year round. With just a little prep, you can keep your kale fresh, flavorful, and ready to use whenever you need it.