Putting Kale in the Freezer

My kale crop this year is particularly abundant.

Because of this, I have decided to put some in the freezer to add to my bone broth soups during the winter. When I cook it for eating, I pull the leaves off of the stems, but, for the freezer, I leave them on. It’s fairly simple. Wash the leaves/stems. Steam until they wilt turning often—usually it only takes a few minutes. Then place them in a bowl which is put in another bowl of ice water.

This way, you don’t lose the important vitamins and minerals that you want to add to your soup. These items are water and fat soluble and will go into the soup when it is made. Place them in bags, label with the year and put them in the freezer.

Another thing that can be done with kale is make kale chips. Cut some 2 inch by 2 inch pieces, dust with a bit of coconut oil and salt, place on a cookie sheet and bake at 350 degrees for a few minutes. The more oil that is put onto the leaves, the longer it takes. When crispy, remove from the oven and let cool.

These are a handy thing to have around for snacks. Kids often love them and it’s a good way to get them eating from the extremely nutritious brassica family. These plants are good for our eyes, protect against glaucoma and help to lower blood pressure.

My dried herbs and edible flowers are available again. Go here to check them out: https://celestelongacre.com/buy-dried-herbs-edible-flowers/