Blanched Kale

Blanch and freeze your bumper crop of kale.

Wash and strip kale, tearing leaves in half
Fill a large kettle with water, add a tablespoon of salt. Cover and bring to a boil.
Fill a large bowl with ice and water and set aside
Line a sheet pan with towel and set aside
When kettle is boiling, remove lid and add kale. Boil for two minutes, using the strainer to make sure kale is submerged
Using the strainer, remove kale from the kettle and transfer to a large bowl of ice & water
When blanched kale is cool, remove with strainer and squeeze the water out. Separate kale and spread onto towel lined pan. Set aside to dry.
When kale is dry, place pan in the freezer.
When kale is frozen solid, remove from the pan and put into a labeled and dated zip freezer bag. Store in the freezer.