Blanching Kale: A Step-by-Step Guide

Soak the kale in water for 1 minute to loosen any dirt and debris. Fill a bowl or your sink with lukewarm water. Immerse the kale, gently swishing it around. This should effectively remove any dirt or debris.

• Before submerging the kale, remove any ties or bands.

Wash the leaves under flowing water to eliminate dirt and insects. Fresh kale may harbor some insects on its leaves or stem, which are often difficult to spot but can be removed by rinsing under running water. While rinsing, gently rub the leaves and stem with your fingers to dislodge any remaining dirt or insects.

• These insects are harmless, so there's no need to discard the kale if you find them.

Fold the kale leaves in half on a cutting board. After shaking off excess water, arrange the kale for cutting. Handle one leaf at a time for ease. You'll notice a sturdy stem at the leaf's base. Fold the leaf so the halves align atop each other.

• Correctly folded, the stem becomes exposed and easily accessible.

Remove the stem from the leaves. Begin at one end of the stem. Place your paring knife beside the stem, touching the kale leaves. Glide the knife along the stem, cutting through both leaves. Repeat for all kale leaves.

• This method allows you to separate the stem from both leaves simultaneously.
• Although the stems are tough, they can be blanched separately and consumed.

Dice the leaves into smaller pieces. Stack two leaves together. Cut the leaves into sections roughly 1.5 inches (3.8 cm) wide. Precision isn't crucial, but aim for uniform pieces to ensure even boiling.

• If slicing two leaves together proves challenging, consider cutting them one at a time.
• Alternatively, you can blanch the leaves whole after removing the stem, though they may be too large for pots or storage containers.

Fill a stockpot three-quarters full with water. The amount of water required varies depending on the quantity of kale to be blanched. For larger batches, opt for the largest stockpot available, ensuring the kale is fully submerged.

• A general guideline is to use 1 US gallon (3.8 L) of water per 1 pound (0.45 kg) of kale.
• If blanching a large amount of kale, consider doing so in multiple batches to accommodate the pot's size.

Bring the water to a boil on the stovetop. Increase the heat to high and wait for the water to vigorously bubble. A rolling or roiling boil indicates that the water is at the correct temperature, characterized by continuous bubbling even when stirred.

• To expedite heating, cover the pot with a lid while it heats.

Prepare an ice bath in a separate bowl. The ice bath is crucial for rapidly cooling the blanched kale. Select a bowl large enough to accommodate each batch of kale. Fill it halfway with cold water and add a dozen ice cubes to chill it quickly.

• For successful blanching, maintain cold water; avoid allowing it to sit out for extended periods before blanching.
• While some cooks opt to rinse kale under cold water, utilizing an ice bath yields crisper, fresher results.

Spread a large towel on a flat surface. Lay out a cloth kitchen towel, ensuring ample space for the kale. Consider placing a second towel on top or transferring the towel onto a baking tray to prevent countertop water damage.

• Alternatively, use paper towels, doubling the layers to facilitate water absorption later.

Add handfuls of kale leaves into the boiling water. Remove the lid from the stockpot if it's on. Add as much kale as possible into the water. For larger batches, boil the leaves in 2 to 3 handfuls at a time.

• There's no need to change the water after each batch of kale.

Stir the leaves into the water before covering the pot. Use a wooden spoon to immerse all the leaves in the water. Give them a quick stir to ensure they're all submerged. The water should keep bubbling despite stirring.

• If you're not using a lid, stirring may stop the water from bubbling momentarily. Wait for it to return to a boil.
• If bubbling ceases, you may have overloaded the pot with kale.

Boil the kale for 2 minutes. Quickly set your timer as soon as the kale hits the water since it will start boiling immediately. It only needs a short time in the water. Once done, remove the kale and repeat with another batch.

• If you need to wait for the water to boil again, start the timer once it returns to a boil.

Cool the kale in an ice bath for 2 minutes. Immediately remove the kale from the boiling water using a slotted spoon. Drop the kale into the icy water, ensuring it's fully submerged. The cold water shocks the kale, preventing it from becoming mushy.

• You can start another batch of kale in the stockpot while waiting. Remember to reset the timer.

Arrange the kale on the towel in a single layer. Use the spoon to lift the kale from the ice bath. Then, lay the kale on the towels. Ensure the leaves aren't overlapping to allow excess water to drain off.

• You can use a salad spinner first to remove some excess water before transferring the leaves to the paper towels.

Roll the towel to remove excess water from the kale. Carefully fold the towel with the kale inside. Apply pressure on the folded towel to squeeze out more water from the kale. While the kale doesn't need to be completely dry, removing most of the water helps prevent sogginess.

• If rolling the towel is challenging, use another paper towel to pat the leaves dry.
• You can also gently squeeze the kale by hand to remove excess water.

Transfer the kale to airtight, resealable containers. Once blanching is complete, place the kale in a plastic bag or container. You can opt for zip-top bags or lidded containers available at most grocery stores. Squeeze out excess air from the bag or container before sealing it.

• If storing kale in the freezer, use freezer-safe bags or containers to prevent air and ice crystals from forming.

Keep blanched kale refrigerated for up to 7 days. Kale intended for use within the week doesn't need freezing. Ensure proper sealing in a plastic bag or container. While it still eventually wilts, it lasts slightly longer than raw kale.

• Label bags or containers to track the blanching date of the kale.

Freeze kale for long-term storage if not immediately used. Place the kale in a single, even layer on a clean cookie sheet. Freeze the sheet for 30 minutes, then transfer the kale into a resealable bag or container for extended freezer storage.

• Frozen kale can last 8 to 12 months. Remember to label the bags for freezer organization.

Thaw frozen kale by letting it sit on the counter for an hour. Remove the container from the freezer without opening it. Once thawed, use the kale in various recipes. It can be incorporated into dishes that traditionally use lettuce or other greens. Experiment by sautéing it in olive oil, blending it into smoothies, or adding it to soups. Frozen kale also complements sandwiches, pizza, and pasta dishes.

• Thawed kale cooks in 1 or 2 minutes, while frozen kale may require slightly more time.

• Adding salt to the water may prolong the boiling time in the stockpot. While salt can enhance kale's flavor, it's not obligatory.
• Blanching helps kale retain its vibrant color and many essential nutrients.
• If kale is boiled excessively, it can appear limp and gray as its nutrients seep into the water, which can be repurposed for making stock.

• Water
• Stockpot
• Stove
• Large bowl
• Ice
• Cloth kitchen towels
• Wooden spoon
• Knife
• Cutting board
• Slotted spoon
• Timer
• Cookie sheet
• Freezer-safe storage containers