Kale is all the rage these days – and for good reason. This low calorie, fat free leafy green is high in fiber, iron, omega-3 fatty acids, potassium, calcium and vitamins A and C. What isn’t to love?
It can be hard to keep fresh greens on hand all the time without it wilting. Next time you pick up a bundle and don’t quite finish it before it’s about to turn, try blanching and freezing it for an easy and healthy boost in soups or sautéed as a side dish. If you just freeze fresh greens, they will get bitter, but blanching them for a few minutes will kill all the enzymes that cause that unwelcome bitter flavor.
First, wash and trim your kale, as nobody wants to eat the tough, bitter stalk, then chop the leaves into smaller pieces.
While you’re doing that, start boiling water in a large stockpot and place a large bowl in your sink and fill it with cold water and ice.
For the easiest results, place the kale in a steamer basket, dunk it in the pot of boiling water, put the lid on (the steam helps cook the bits bobbing on top) and leave it for approximately two minutes.
When the time is up, quickly lift the kale from the pot of water into the bowl of ice water. Retrieve bits left behind with tongs.
Remove from the ice bath and lay it flat on a kitchen towel to lightly dry. Put it in a resealable container and pop in the freezer. You’re done! Repeat as many times as needed to blanch all your kale.
When you’re ready to eat it, simply pull out of the freezer and sauté in olive oil with a little minced garlic and sea salt or add to soup for a delicious nutrition boost.
—The EnergyEarth Team
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