Why Should You Blanch Kale
While it might sound like an additional step, blanching kale is a useful process for many reasons. Below are just a few of them:
- Blanching kale reduces bitter flavor by releasing harsh compounds present in fresh kale. (In other words, your taste buds will thank you!)
- When you blanch kale, you make it easier to chew by breaking down its tough fibers. Because blanching kale tenderizes and softens the vegetable, this process is also an alternative to massaging kale.
- Blanched kale does not have to cook for as long as raw kale, which means shorter cooking times when it is added to recipes.
- Once kale is blanched, it can be stored for longer. I recommend blanching kale for freezing, especially if you are growing it in your garden and want to store large amounts of raw kale. This way, you not only have kale available year-round but also eliminate food waste.
What You Will Need
For this recipe, you’ll need a bunch of kale, a strainer, a pot, water, and ice. You may also choose to add a pinch of kosher salt if desired.
Though there are many different types of kale to choose from, my blanching method will work for the three most popular varieties available at the grocery store: dark green curly kale, red Russian kale, and dinosaur kale (also referred to as lacinato kale).
Step-by-Step Instructions
Understanding how to blanch kale is a simple skill that will transform your cooking process. In five easy steps, you’ll be able to prepare and preserve kale in the best way possible.
- Wash & cut the kale: Fill a large bowl with cold water, submerge your kale, and rinse each leaf under cold running water. Remove each stem from its leaves and give it a rough chop. For more detailed instructions on this step, check out my article on How to Cut Kale.
- Boil water: Add salt (if using) to a large pot of water and bring the mixture to a rolling boil. While the water heats, fill a large bowl with ice water and set the ice bath aside.
- Blanch the kale: Add your kale to the boiling water and let it cook for 1-2 minutes or until it loses most of its volume and gets softer.
- Place the kale in the ice bath: Remove the kale from the boiling water with tongs or a spider strainer. Transfer it into the ice bath to stop the cooking process. Let it chill for ten seconds before draining.
- Drain & dry the kale: Drain the kale with a strainer and add them to your recipe. Or, for later use, dry the kale thoroughly with a clean kitchen towel (or using a salad spinner) and follow the steps below to freeze for long-term storage.
How to Store & Freeze
If you are planning to use it within a few days, you can store it in the fridge. If you want to store it for a longer time, I recommend freezing it. Below you can find my detailed instructions on how to store blanched kale:
- Store: Once dry, place the excess kale in an airtight container or a Ziploc bag with as much air removed as possible. Your kale will remain fresh for up to five days in the fridge.
- To freeze blanched kale:
- Squeeze the excess water out of kale leaves as much as you can. Line a baking sheet with a kitchen towel. Spread the kale onto the sheet and pop it into the freezer for 2-3 hours to flash freeze it.
- Remove from the freezer and place the now-frozen blanched kale in an airtight container or a freezer bag (remove as much air as possible.) Label, date, and store for up to 6 months.
What to Do with Blanched Kale
Blanched kale makes a great addition to countless flavorful recipes (my favorite being salads!). From hearty stews to crisp salads, this tasty collection of kale recipes will satisfy your cravings.
- Serve it by itself: When you blanch kale, you don’t need a complicated recipe to make a five-star side dish. Simply flavor your veggies with kale seasoning—I recommend olive oil, salt, and black pepper—and dig in!
- Make a blanched kale salad: You can add blanched kale to any salad that uses raw or cooked kale. Add brilliant color to your table with recipes like my Brussels Sprout Kale Salad and Apple Kale Slaw. Or, fill yourself with tasty superfoods with dishes like my Avocado Kale Salad and Kale Quinoa Salad.
- Add it to soups & stews: With a bright green color and dozens of health benefits, kale is a delectable addition to all your favorite soup recipes (especially in the winter months!). Simply add in blanched kale right before serving dishes like Chicken Vegetable Soup and Tuscan Kale Soup.
- Add it in smoothies: Green smoothies are an easy way to get your daily nutrients on the go. It only takes five minutes to whip up a healthy breakfast (or snack) like my Pineapple Kale Smoothie and Turmeric Green Smoothie.
- Make a quick & easy sautéed kale: Transform this simple green vegetable into a side dish no one can resist. For a classic flavor, sauté your kale in olive oil, garlic, and lemon juice. Or, if you want an Asian-inspired recipe, try cooking your kale in sesame oil, ginger, and a splash of soy sauce.
FAQs
No, you can eat raw kale if you want to. However, some people find raw kale to have a tough texture and bitter taste, so blanching helps make the vegetable more palatable.
Though times may vary based on the type of kale you use, the appropriate kale blanching time for curly kale is 1-2 minutes.
The blanching process is essential when preserving kale. Blanched kale will last five days in the fridge or six months in the freezer when stored in an airtight container.
Because some of the vitamins in kale are water soluble—in particular, vitamins C and B—kale may lose some of its nutrients during the blanching process. Alternatively, though it may take longer, you can steam the kale for a short amount of time to preserve its nutrient levels.
You don’t have to blanch kale before sauteeing it, but blanching kale beforehand will help cut down on your cooking time.
More Helpful Kale Articles
Can’t get enough hearty greens? Then I have great news for you: With my collection of foolproof kale guides, even beginner chefs can become an expert in all things “kale.”
- Types of Kale: Feel confused when you go to the store? Not sure which type of kale is for your recipe? Be sure to check out my guide to learn about the different varieties of kale.
- How to Store Kale in the Fridge & Freezer: If you love preparing kale in bulk, then proper kale storage is just what you need. Learn how to store kale in the fridge and the freezer while keeping it as fresh as possible.
- How To Cut Kale: Learn how to properly chop kale the right way. Plus, learn how to use stems to avoid any food waste.
- Tenderize Kale (by massaging it): Learn how to tenderize kale’s tough leaves and eliminate bitter flavor with just three simple ingredients. Massaging kale is the perfect way to prepare your leafy green for salads, slaws, and more.
If you find this guide on How To Blanch Kale or any one of our other How-To Guides on Foolproof Living helpful, please take a minute to leave a rating and a review. Doing so helps others who are planning to follow the processes outlined in this post.
Blanched Kale Recipe
Ingredients
- 1 bunch kale
- 1 tablespoon of salt, optional
Instructions
- Boil the water: Fill a large pot with water and salt (if using). Bring it to a boil. Meanwhile, have a large bowl of ice water ready.
- Prep the kale: Remove kale leaves from their stems. Give them a rough chop or tear them to small pieces by hand.
- Blanch the kale: When the water comes to a boil, add the kale leaves into the pot and let them cook for 1 – 2 minutes or until it is softened to your liking.
- Chill the kale: Using tongs or a spider strainer, pull the leaves out and immediately place them in the ice bath. Let leaves chill for 10 seconds or so and then drain.
- Use or store: Use them in your recipe, or thoroughly dry and freeze them for later.
Notes
- To blanch kale stems: If you want to blanch kale stems, I recommend blanching them separately from the kale leaves. To do so, bring a pot of water to a rolling boil before adding the stems. Then, let the stems cook for 4-5 minutes before transferring them to a bowl of ice water.
- Store: Once dry, place the excess kale in an airtight container or a Ziploc bag with as much air removed as possible. Your kale will remain fresh for up to five days in the fridge.
- To freeze blanched kale:
- Squeeze the excess water out of kale leaves as much as you can. Line a baking sheet with a kitchen towel. Spread the kale onto the sheet and pop it into the freezer for 2-3 hours to flash freeze it.
- Remove from the freezer and place the now-frozen blanched kale in an airtight container or a freezer bag. Label, date, and store for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
