How To Blanch Kale Food

HOW TO BLANCH KALE

Steps:

• 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.

SEASONED BLANCHED KALE

Steps:

• Stem the kale and wash the leaves in 2 changes of water (not necessary if using bagged, cleaned and stemmed kale). Bring a large pot of water to a rolling boil, add salt to taste and the kale. Blanch for 3 minutes, then transfer to a bowl of cold water to stop the cooking, and drain. Take the blanched kale up by the handful and squeeze hard to expel excess water, then chop fine.
• For seasoned kale, heat 1 tablespoon extra virgin olive oil over medium heat in a heavy, medium size skillet and add 1 to 2 minced garlic cloves. Cook until the garlic begins to sizzle and smell fragrant, 30 seconds to a minute. Add the kale and salt and pepper to taste, and stir and toss in the pan for about a minute, until nicely infused with the oil and garlic. If desired, add 1 teaspoon each chopped fresh thyme and chopped fresh rosemary (for a 12-ounce bunch of kale) along with the garlic.