How to Freeze Kale
Servings: 4 servings
Follow my simple, step-by-step way to freeze kale to use for smoothies, sautés, or soups. Having frozen kale on hand makes it ridiculously easy to sneak greens into everyday meals without the stress (or the waste).
Ingredients
- 4 cups kale
Instructions
- Wash the kale thoroughly to remove any dirt or insects.
- Strip the leaves from the thick stems and tear or chop into medium pieces.
- Drain well and pat the kale completely dry.
- Add the kale to freezer-safe bags, portioning as desired.
- Remove as much air as possible, seal, and lay the bags flat in the freezer.
- Freeze for 1–2 hours, or until solid. When ready to use, remove the amount needed and return the rest to the freezer.
Notes
- Choose fresh leaves: Use vibrant, deep-green kale. Older or yellowing leaves don’t freeze as well.
- Flash freeze: Spread kale on a baking sheet and freeze for 1–2 hours before bagging to prevent clumping.
- Blanching: Blanching kale before freezing can help preserve color and texture, especially if you plan to use it in cooked dishes. This step isn’t required for smoothies.
- Storage: Frozen kale keeps well for up to 6 months when stored airtight.
- How to use: Add frozen kale straight to smoothies, or toss into soups and sautés without thawing.
Nutrition
Serving: 1cup, Calories: 7kcal, Carbohydrates: 1g, Protein: 1g, Fat: 0.3g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.02g, Sodium: 11mg, Potassium: 73mg, Fiber: 1g, Sugar: 0.2g, Vitamin A: 2098IU, Vitamin C: 20mg, Calcium: 53mg, Iron: 0.3mg
