Kale is an awesome superfood that freezes really well for use all year-round. Kale has been dubbed the world’s healthiest food because it is super high in vitamins, K, A, and C and easy to eat in smoothies or soup. Below, I’ve included the steps I go through when freezing my annual kale crop.
I’ve been in seasonal denial for the past 2 weeks, but there is no mistaking it, Fall has made an appearance in Chicago. The end of summer is always a bittersweet time of year because, as the gardening season comes to an end, I begin to can, pickle, dehydrate, and freeze everything I can get my hands on in preparation for the colder months ahead.
This summer, I may have gone a little overboard by planting three kale plants instead of one because at the moment we’re swimming in kale! I don’t mind though because kale freezes really well and I love to add it to smoothies and winter soups. I was so sad when I used the last of our garden fresh kale last year that I was determined to plant enough to sustain us well into the winter. Hopefully, I have succeeded.
Every year, we plant Lacinato kale (also known as Dinosaur kale or Tuscan kale), but this method will work with any kale variety you have producing in your garden. I do not blanch my kale before freezing, but there are many tutorials out there that claim you should. Last year, I was using unblanched, frozen kale until March and didn’t notice a significant drop in flavor, texture, or color.