Freezing Kale
Freezing kale is best for cooked or blended dishes. Blanch the leaves, cool them quickly, dry well, and freeze in portions for soups, smoothies, sautés, and casseroles.
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How to Freeze Kale: Preserve Nutrients for Longer
Freezing kale without blanching may cause bitterness due to ripening enzymes in the leaves Unblanched kale can be used in stews and soups where bitterness can be overpowered Blanching kale leaves for 2.5 minutes…
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