Kale is a super-food with tons of nutrients and iron available in it.
This is the reason I try to use it as often as I can.
While the taste of kale on its own is not one most people like, there are a lot of uses for it where the flavor is hidden.
I use fresh kale in smoothies with fruits like apples and blueberries for an extra nutrient kick. I like to dehydrate fresh kale to make kale chips or use in a stew. I also use the dehydrates pieces and turn them into a kale powder. This is then used in eggs, sauces, soups, and so much more.
When you have an overabundance of kale from a bumper garden crop or a great sale at the store, freezing it is a great option. It will allow you to have it on hand when you need it! No more last minute runs to the market.
How to Freeze Fresh Raw Kale
1. Completely separate kale leaves. You want to make sure the clumps are fully separated so it can be properly cleaned.
2. Remove the thick ribs.
3. Soak kale in water and vinegar to remove any sand or dirt particles. I use a 3:1 ratio of water to vinegar.
3. Pull out kale and allow to dry on a towel.
4. Flash freeze kale by laying it out on a cookie sheet and placing it in freezer. Keep in freezer until frozen.
5. Once frozen, quickly gather kale and place in zip top bags. This needs to be done quickly because it will begin to thaw fast. Pull out one tray at a time if you froze more than one. You can use a spatula or icing spreader to get it off the tray and break into your zip top bags.
6. Completely remove air from bags, label with date and put back in freezer.
I put mine in bags with kale amounts that are ready for use.
So if I am making a smoothie I can pull out one bag and use all contents for the smoothie.
You can store them in bigger bags too. Then you will need to pull out the bag, take out what you need, and put the remaining kale back in the freezer.