We grew a ton of Kale this year, huge bushy plants that required no maintenance. The only problem was they got aphids on them, and aphids gross me out. Sometime in late September I noticed the aphids had all but disappeared (yay!) so I decided to harvest the whole garden, and blanch and freeze the Kale.
First up I also dug up all my purple potatoes, and my walla walla sweet onions. My onions didn’t get very big, but I kind of like a little onion! You don’t end up with waste.
I ended up cutting a lot (it filled my sink and the dish drainer) of Kale, which was hardly even a dent in the massive Kale plants we have growing. I followed Not Martha’s instructions for blanching and freezing Kale. Although I didn’t have a salad spinner, so I ended up using a bunch of towels to ring out the blanched Kale. It was quite a messy process, and my whole house smelled like Kale (not the most delicious smell), but in the end I got a fair amount of Kale to freeze (think of it like spinach, it cooks down a LOT). SO I can now toss lumps of the frozen Kale into a pan with a little olive oil, and voila, Kale all winter! Kinda cool.
1. Picking, and Washing.
2. Removing the spine
3. Cutting into bite size pieces.
4. Boiling for 2 minutes
5. Placing in an ice bath to stop the cooking.
6. Drying with towels or a salad spinner
7. Put in freezer zip-lock bags
8. LOVE KALE!