up to 1 week
Store kale in a plastic in the refrigerator.
To freeze, and cut out the midrib and stem and chop into uniform pieces; wash thoroughly. Blanch for 2 minutes in boiling water, cool immediately, and drain. Pack into containers, leaving 1/2 inch headroom, and freeze.
- Be sure to wash leaves well as soil sticks in the nooks and crannies on the leaves.
- Cut out the tough mid-rib.
- Chopped kale leaves take about 7-10 min to steam and slightly longer to sauté.
- Toss steamed kale with sautéed garlic and tamari.
- Add sautéed kale to mashed potatoes, omelets, quiches, and casseroles.
- Baby Kale is much more tender and can be eaten raw as a salad or steamed quickly.
Root 5 Farm Kale Recipes
Kale and Cucumber Salad with Roasted Ginger Dressing
Roasted Red Pepper and Kale Frittata
Stuffed Sweet Potatoes with Beans and Greens
Raw Kale Salad
Kale and Onion Pizza
Kale with Chorizo
Beans with Kale and Portuguese Sausage
Roasted Spaghetti Squash with Sausage and Kale