Why would freezing kale for the winter be a test of a marriage? Let us explain….
We live in the Northeast and our winters can be very long, and for an anxious gardener, it can be tough mentally. So as soon as possible, we like to get our hands dirty and get our cold weather crops in the ground, those that can tolerate a cold spring and even a little frost, such as spinach, collards, broccoli, some lettuces and of course, kale.
We jumped on the kale bandwagon a few years ago. We were curious about this proclaimed “super food”. We already loved spinach and all the ways it can be used, so why not try kale? It was love at first bite. We use kale in many ways, sautéed with a little garlic and olive oil, raw in salads, creamed kale, used to stuff pork loin and venison roasts (see our recipe for Kale and Sausage Stuffed Venison), mixed in our morning eggs, the list goes on and on.
Back to the marriage thing. Kale is just one of the vegetables that grows in abundance and gives you more than you think one little plant could. So, on an early June day, the question came, “Do you have anything I can put all this kale in?” I was a little frightened, but I suggested one of our large coolers as we have used a big cooler in the past to clean kale. So happily my husband went about his business picking kale and not one, but two, coolers arrived on our back deck and were full to the top!
Uh-oh, now the work of preserving begins, and the test of our marriage. We have a very traditional marriage here on the homestead, and not because we think each other has a place, but because we both enjoy our responsibilities and do them well. He loves everything outdoors and she loves to cook, preserve food, and take care of the house. It just works. But, an overwhelming amount of kale can be stressful to anyone!
The first step is to fill the coolers (sink or large bowl, whatever your cleaning vessel is) with enough water so that the kale floats. Give the kale a little agitation with your hands and leave it alone for at least 10 minutes. What happens is that any dirt, which is heavier than the kale, will fall to the bottom of the cooler. This trick also works for lettuce, broccoli, etc.
After the dirt has settled, the cleaning and stripping process begins. Get yourself set up with three large bowls. One for the un-cleaned kale, one for the leaves and one for the stems. You will see later that nothing goes to waste on a homestead.
Grab the kale stem by where it was removed from the plant and slide your other hand down the stem. The leaves will come off easily. For some of the bigger leaves, there is a secondary thick stem-like vein that will run through the leaves that we also remove.
Because of the overwhelming amount in this kale harvest, we decided to process it in small batches. It helps with keeping one from going “kale blind”. Once your cleaned kale bowl is full, it’s time to move to the kitchen. We were lucky, it was a beautiful June day so all of the cleaning could be done outside.
On your stovetop, bring a large pot of water to a boil and on your counter have a large bowl of ice water, a slotted spoon (or our favorite tool for this job is a spider, which is used for frying) and a colander for straining excess water.
Once the water is boiling, drop about two large handfuls of kale in the water and push it down with your spoon to immerse. In about five seconds, yes only five, the kale will wilt and become the most stunning shade of green. That’s your cue to remove it with your slotted spoon or spider and put it immediately in the ice water. This method is called “shocking”, which stops the cooking process and keeps that beautiful green color.
Once ice cold, transfer the kale to the colander and our trick here is to weigh it down with a small, but mighty, cast iron pan to aid in removing any excess water as we are not trying to make kale ice cubes here. Additionally, once the excess water is strained in the colander, we also hand squeeze bunches of kale to remove any remaining water.
The kale is then transferred to a large cookie sheet lined with wax paper, placed in one layer. Put the cookie sheet in the freezer for about 30 minutes to just set the kale enough to put in a zip top freezer bag or vacuum sealer bag. The pre-freezing helps with not making that giant kale cube. Trust us on this one, that mistake has been made. Label your bag, put in your slightly frozen kale, and before sealing, press out any excess air to keep away that dreaded freezer burn. Whenever you need, just grab a bag out of your freezer and take out a handful.
Remember all of those stems……fellow homesteaders know, nothing ever goes to waste!
It’s that easy, just time consuming, and hopefully, once you have spent your entire day processing two large coolers full of kale, you will still be married, and love your spouse for all his or her hard work. I know we do, especially next winter when we are enjoying the fruits, or vegetables in this case, of our labor!