How to Blanch Kale: Easy Steps for Beginners and Pros Alike

Kale is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. But sometimes, its tough leaves can be a bit challenging to eat. That’s where blanching comes in! Learning how to blanch kale is a simple yet transformative technique that unlocks the full potential of this leafy green.

Why Blanch Kale?

Blanching is a quick cooking method that involves plunging vegetables into boiling water for a short period before shocking them in ice water. This process has several benefits for kale:

• Tenders the leaves: Blanching softens the tough fibers in kale, making it more palatable and easier to digest.
• Preserves color and nutrients: The short cooking time helps retain the vibrant green color and nutritional value of the kale.
• Prepares for freezing: Blanching is essential for freezing kale, as it helps prevent discoloration and preserves its texture.
• Enhances flavor: Blanching can enhance the natural sweetness of kale, making it more appealing in salads, soups, and other dishes.

Choosing the Right Kale

The type of kale you choose will influence the blanching process. For example, curly kale tends to be tougher than Tuscan kale (also known as dinosaur kale). Here’s a guide to help you select the best kale for blanching:

• Curly Kale: Best for salads and side dishes, as it has a more delicate texture after blanching.
• Tuscan Kale: Ideal for soups and stews, as it holds its shape better after blanching.
• Lacinato Kale: Similar to Tuscan kale, but with a slightly milder flavor.

Preparing the Kale

Before you start blanching, it’s important to prepare the kale properly:

1. Wash thoroughly: Rinse the kale under cold water to remove any dirt or debris.
2. Remove the tough stems: Use a sharp knife to cut out the thick stems, as they won’t soften during blanching.
3. Chop or tear the leaves: Depending on your recipe, you can chop the leaves into smaller pieces or tear them into bite-sized pieces.

The Blanching Process

Now that your kale is prepared, it’s time to blanch it:

1. Fill a large pot with water: Use enough water to cover the kale completely.
2. Bring the water to a rolling boil: Once the water is boiling, add a generous pinch of salt. This helps season the kale and prevents it from becoming too mushy.
3. Add the kale: Carefully add the chopped or torn kale leaves to the boiling water.
4. Blanch for 1-2 minutes: The exact blanching time will vary depending on the type of kale and your desired texture. For curly kale, 1 minute is usually sufficient. Tuscan kale may require 2 minutes.
5. Shock in ice water: After the blanching time is up, immediately transfer the kale to a bowl filled with ice water. This stops the cooking process and preserves the bright green color.
6. Drain and dry: Remove the kale from the ice water and drain well. You can gently pat it dry with paper towels.

Using Blanched Kale

Once your kale is blanched, you have a variety of culinary options:

• Add to salads: Blanched kale adds a delightful crunch and flavor to salads.
• Incorporate into soups and stews: Blanched kale easily melts into soups and stews, adding a hearty and nutritious element.
• Use in stir-fries: Blanched kale cooks quickly and adds a vibrant color to stir-fries.
• Freeze for later use: Blanched kale can be frozen for up to 3 months, making it a convenient ingredient for later use.

Tips for Success

• Don’t overcrowd the pot: Make sure there is enough space for the kale to circulate in the boiling water. If you overcrowd the pot, it will take longer for the kale to cook evenly.
• Watch the color: The kale should turn a bright green during blanching. If it starts to turn brown, it’s overcooked.
• Taste test: After blanching, taste a piece of kale to ensure it’s cooked to your liking.
• Use immediately or freeze: For best results, use the blanched kale immediately. If you’re not using it right away, freeze it for later use.

Beyond the Basics: Flavor Variations

Blanching doesn’t have to be a plain affair! Add some flavor to your kale by incorporating herbs or spices into the boiling water. Here are a few ideas:

• Garlic and Lemon: Add a few cloves of garlic and a squeeze of lemon juice to the boiling water for a tangy and aromatic flavor.
• Ginger and Chili: Add a piece of ginger and a pinch of chili flakes for a spicy kick.
• Bay Leaf and Thyme: Add a bay leaf and a sprig of thyme for a classic herbal flavor.

A Farewell to Kale Blanching

Mastering how to blanch kale unlocks a world of culinary possibilities with this nutritious leafy green. From salads to soups, blanched kale adds a delightful texture, vibrant color, and a boost of vitamins and minerals to your dishes. With a little practice, you’ll be a kale blanching pro in no time!

Frequently Discussed Topics

Q: Can I blanch kale in a microwave?

A: While microwaving kale is faster, it doesn’t produce the same results as blanching. Microwaving can make kale mushy and less flavorful.

Q: How long can I store blanched kale in the refrigerator?

A: Blanched kale can be stored in the refrigerator for up to 3 days.

Q: How do I freeze blanched kale?

A: To freeze blanched kale, spread it out on a baking sheet lined with parchment paper and freeze until solid. Then, transfer the frozen kale to a freezer-safe bag for long-term storage.

Q: Can I blanch kale without shocking it in ice water?

A: While you can technically skip the ice water bath, it’s highly recommended. Shocking the kale in ice water stops the cooking process and helps preserve its color and texture.