Recipe by Katie Mae
Makes 12–18 servings | Ready in 20 minutes | Stores 4 months in freezer
6 bunches of kale (more or less for your needs)*
- De-stem the kale. Add the leaves to an extra-large bowl as you go and setting the stems aside.
- Fill the sink with cool water. Add the kale and let it sit in the water for 5 to 10 minutes. Swoosh around with your hands occasionally to help rinse the leaves of dirt and debris.
- Transfer the rinsed kale to a salad spinner. You’ll have to do this in bunches, so don’t over fill the salad spinner. Spin the greens to remove excess water, and then move the leaves to the cutting board.
- Do a very rough chop through the greens and then put them in a container that can be stored in the freezer. I use clean zip-lock bags for this because they’re easy to pack, store really well, and can be reused.
- Store the sealed bags/containers in the freezer. Pull the greens out just before you want to use them for a smoothie, saute, soup, or even a casserole.
I like to use different types of kale, including curly, lacinato (aka dinosaur kale), and red Russian kale to get a little more variety. You can also add in other hearty greens, like collards, Swiss chard, or cabbage. Lighter greens, like spinach or arugula, can work, too, but note that if being cooked these greens cook a little faster than the hearty greens. If the greens are going into a smoothie, this difference doesn’t matter.
Once frozen, it’s very easy to break up the greens, so even if you want small pieces of kale to put in your dishes, there’s no need to chop it finely before freezing. In fact, you may not need to chop the kale at all. Experiment with it, and you’ll learn what works best for you.
I don’t recommend enjoying these frozen greens raw unless they’re being blended. The texture once defrosted is not appealing for salads and such.
Did you know that kale has more iron than beef?!?
Where do you think cows get all of their iron?? And their omega-3 fatty acids?!
From the greens, they eat all day long!
Chances are you already know this, though.
Kale is also full of Vitamin A – great for your vision and skin; Vitamin C, which helps your immune system, your metabolism and hydration; and Lutein, a vitamin known to prevent eye diseases, like macular degeneration and cataracts, AND certain cancers, including colon and breast.
So we know that we want more kale and other leafy greens in our diet and when we get home after a long day, we want something nourishing, but often there’s just no motivation or patience what so ever to wash, chop, and cook our veggies. Even just the washing the cutting board after prepping the produce is one extra step we’d rather avoid. What then??
The solution is frozen kale!
It’s such a sweet feeling when you can open up the freezer, pull out some frozen veggies, and can throw a tasty meal together on the fly!
Think frozen kale is subpar with fewer nutrients than fresh?
The nutritional difference between fresh and frozen kale is insignificant. If the greens are frozen as soon as you get them home from the store, they could end up having more nutrients than greens that sit in your fridge all week just waiting to be eaten.
When shopping, look for kale that has firm, dark leaves for optimum freshness.
Another great thing about kale is that it’s available year-round. Its peak season begins around mid-winter and goes through the start of spring, so when there’s a surplus (which happens often), the markets have specials on fresh kale.
Keep an eye out for these deals!
We recommend buying several bunches when they’re on sale, and then making your Freshly Frozen Kale, so you have it on hand next time you’re looking for a quick green addition to your breakfast, lunch or dinner!
Buying in bulk will save you money, time and effort! Give it a go and see how it helps boost your kitchen efficiency!