How to Blanch Kale
Blanching kale will make the fibrous green easier to chew and eat. So, here's how to blanch kale.
- 1 bunch kale, stems and leaves separated
Bring a pot of salted water (about 1 tbsp kosher salt per gallon of water) to a boil. If you have an insert, use it.
Add kale stems to pot and boil for 1 minute.
Add kale leaves to pot and boil leaves and stems for 2 minutes.
Drain kale by either pouring over a strainer or colander, removing from pot with a slotted spoon, or removing perforated pot insert.
Squeeze kale with your hands or a towel to remove excess moisture.
Roughly chop stems and leaves. Serve with a light dressing and a few pinches of salt. Alternatively, store kale in the refrigerator for 3-4 days or freeze for up to 8 months.
Calories: 58kcalCarbohydrates: 12.3gProtein: 3.5gSodium: 51mgPotassium: 576mgFiber: 1.8gCalcium: 158mgIron: 2mg