Content

• Steps
• Method 1 of 4: Preparing the Kitchen
• Method 2 of 4: Preparing the kale
• Method 3 of 4: Blanching Kale
• Method 4 of 4: Using kale
• Tips
• What do you need

Storing nutrients in bitter greens can be tricky. Blanching prevents enzyme breakdown and does not make them bitter. Follow these instructions to blanch kale for freezing and searing.

Steps

Method 1 of 4: Preparing the Kitchen

1. 1 Place a large pot on the stove. Fill it with water and turn on high heat. Cover the pot with a lid to help the water boil faster.
   • Add salt to the water to bring to a boil faster.
2. 2 Use a large bowl to make an ice bath. The more batches of kale you want to blanch, the larger the pot and ice bath should be.Fill a bowl halfway with water, then add a dozen ice cubes.
3. 3 Find a salad spinner. This will speed up the drying process of the leaves.
4. 4 Spread out a large towel on a flat surface. For faster drying of the leaves, you can fold the towel in two layers.

Method 2 of 4: Preparing the kale

1. 1 Wash the kale thoroughly. Soak it in a bowl of water for a few minutes, then brush the stem off the leaves with your hands in running water.
   • If you choose fresh cabbage, then it may have insects adhering to the leaves and stem, which can be washed off using this method.
2. 2 Shake the cabbage to remove excess water.
3. 3 Place the cabbage leaves on a cutting board. Fold the leaves one by one so that the stem is visible.
4. 4 Cut off the stem with a knife. Cut off the stem and discard. Repeat this with the rest of the cabbage leaves.
5. 5 Fold the leaves one by one. Cut them horizontally into 4cm pieces. Set the chopped leaves aside while the water boils.

Method 3 of 4: Blanching Kale

1. 1 Place the cabbage leaves in boiling water. If the batch is larger than a saucepan, boil 2-3 handfuls of leaves at a time.
2. 2 Stir the leaves once with a wooden spoon. Cover the pot with a lid to cook all the leaves evenly.
3. 3 Set a timer for 2 minutes.
4. 4 Remove the cabbage with a slotted spoon. Place it directly in an ice bath.
5. 5 Add the next batch of cabbage to boiling water. You can reuse the water several times. Remember to reset the timer.
6. 6 After 1-2 minutes, transfer the cabbage from the ice bath to the salad spinner. Spin the centrifuge to remove excess water.
7. 7 Place the cabbage evenly on paper towels. Fold towels horizontally to squeeze out excess water.

Method 4 of 4: Using kale

1. 1 Place the frozen blanched kale leaves in a single layer on a baking sheet.
2. 2 Place an uncovered baking sheet in the refrigerator for 30 minutes.
3. 3 Remove the leaves from the baking sheet and place them in an airtight bag or storage tray.
4. 4 Heat 2 tablespoons over medium heat. l. (30 ml) olive oil to toast frozen or freshly blanched kale. Fry the garlic, then add the cabbage after 1 minute. Cook for 2-5 minutes.
   • Frozen cabbage needs a little longer toasting than freshly blanched cabbage.
   • Season with salt and pepper.
   • Use frozen blanched kale in recipes that call for spinach or other bitter greens.

Tips

• Blanching the feces preserves its bright green color as well as many of its nutrients. Cooked cabbage may become discolored and appear pale. If you decide to cook the cabbage for a few minutes longer, it will leave some nutrients in the water, and you can cook the broth with this water.

What do you need

• Water
• Broth saucepan
• Plate
• Large bowl
• Ice
• Salad Drying Centrifuge
• Kitchen cloth towel
• Wooden spoon
• Knife
• Cutting board
• Skimmer
• Timer
• Baking tray
• Freezer storage tray
• Olive oil
• Garlic