Can you freeze fresh uncooked kale?

Kale is a popular leafy green vegetable that is loaded with nutrients, vitamins, and minerals. Frequently added to smoothies, salads, and vegetable juices, kale is often used as an ingredient for its health benefits. But have you ever wondered if you could freeze uncooked kale for later use? In this post, we will explore whether you can freeze fresh uncooked kale and if it will retain its flavor and nutritional value.

Can You Freeze Fresh Uncooked Kale?

The answer is yes, you can freeze fresh uncooked kale. However, it’s important to understand that freezing kale will alter the texture and flavor of the green. The reason for this is that when you freeze kale, the water inside the cells freezes and expands, causing the cells to rupture. As a result, frozen kale can become wilted, mushy, and less crisp when thawed.

How to Freeze Fresh Uncooked Kale

To freeze fresh uncooked kale, start by washing the kale leaves thoroughly under cool water. Remove the stems from the leaves and then pat dry with a clean towel. You can then chop the kale leaves into bite-sized pieces or leave them whole.

Next, place the kale leaves into an airtight container or resealable plastic bag. Remove as much air as possible to prevent freezer burn. You can also use a vacuum sealer to remove all the air from the bag.

Label the container or bag with the date and store it in the freezer. Frozen kale can be stored for up to 8 months, but it’s recommended to use it within 4 weeks to ensure the best quality.

How to Use Frozen Kale

There are many ways to use frozen kale. You can add it to soups, stews, and casseroles straight from the freezer. Frozen kale is also great for smoothies and vegetable juice, as it can be blended with other ingredients to create a nutrient-packed drink.

When using frozen kale in a salad, it’s best to thaw the kale first. To do this, simply take the kale out of the freezer and let it thaw for a few hours in the refrigerator. Once thawed, drain any excess moisture before using it in your salad.


In conclusion, freezing fresh uncooked kale is a convenient way to preserve this leafy green vegetable for later use. By following a few simple steps, you can freeze kale and retain much of its nutritional value. However, it’s important to note that the texture and flavor of frozen kale will be different from fresh kale. Despite this, frozen kale is still an excellent ingredient to use in a variety of dishes, from soups and stews to smoothies and salads.

If you’ve tried freezing fresh uncooked kale before, we’d love to hear about your experience in the comments below! And for more information on freezing other types of vegetables and fruits, check out our blog.


What is the proper way to freeze kale?

Kale is a highly nutrient-dense vegetable that is an excellent addition to any meal. However, if you have an abundance of kale and are unable to use it all before it wilts, you can freeze it for later use. Properly freezing kale will help to preserve its nutritional value and texture.

To begin, start by washing the kale thoroughly in cool water to remove any dirt or debris. Once the kale is clean, remove the tougher stems and chop the leaves into small pieces. However, note that you can choose to freeze the kale with or without stems – it depends on your personal preference.

The next step is to quick-freeze small clumps of kale individually on a cookie sheet. This quick freezing process ensures that the kale won’t freeze into a block, making it easy to use smaller quantities whenever needed. To quick-freeze kale, spread the chopped kale leaves into a single layer on a cookie sheet and place it in the freezer. You should leave them to freeze for at least 30 minutes, or until they’re frozen solid.

After the kale clumps are frozen, place them into freezer bags in bulk. A great tip is to use small bags, enough quantities for your needs, so that you can conveniently grab a handful for a smoothie or remove the exact amount needed for a side dish. It’s important to remove as much air as possible from the bags before sealing them. This helps to prevent the kale from freezer burn, which can occur when air comes into contact with the kale and dries it out.

It’s recommended that frozen kale should be used within four to six months. You can cook frozen kale in a variety of ways, such as using it in soups, casseroles, stir-fries, or sautés. However, you don’t need to thaw frozen kale before using it. You can add the frozen kale directly in a hot pan with a small amount of oil or water and cook it until it wilts down.

Freezing kale is a great way to preserve it for later use. Quick-freezing kale on a cookie sheet individually is the best way to ensure that it stays fresh and easy to use. By following these easy and simple steps, you can enjoy fresh kale all year round, adding a boost of vitamins and nutrients to your daily meals.

How do you prepare fresh kale for freezing?

Freezing fresh kale is an easy and convenient way to enjoy the nutrient-dense leafy green throughout the year. However, preparing kale for freezing requires some attention to detail. Here are the steps you need to follow:

1. Select fresh kale: Choose kale with firm and vibrant green leaves. Avoid limp or yellowing leaves as they may be less flavorful and nutritious.

2. Rinse and dry: Leafy kale has a tendency to trap dirt, and it requires a good rinse before freezing. To rinse, remove any large stems and soak the leaves in a bowl of cold water for a few minutes. Swirl them around to remove any dirt that may be trapped in the creases. Drain the water and rinse the leaves again under cold water. Then, use a salad spinner or a paper towel to dry the leaves.

3. Separate the stems: Kale stems are tougher and cook more slowly than the leaves. Therefore, it’s best to separate them before freezing. Roughly chop the leaves and cut the stems into roughly 1-inch pieces.

4. Blanch the kale: Blanching is a crucial step in preserving the color, texture, and nutrients of the kale. Blanching also helps to kill any bacteria that may be present. Bring a large pot of water to boil. Add the kale leaves and stems and let them cook for about 2-3 minutes. Blanching time may vary depending on whether you’re blanching baby kale or mature kale. After blanching, immediately transfer the kale to a bowl of ice water to stop the cooking process. Let them cool for a few minutes.

5. Dry the kale: Once the kale is cool, drain the water and use a paper towel to pat the leaves and stems dry. You want to remove as much excess moisture as possible to prevent ice from forming when you freeze them.

6. Package and freeze: Place the kale in freezer bags or airtight containers. You can freeze them in portions based on your usage needs. Be sure to label the bags or containers with the date and the contents. Then, put them in the freezer.

By following the above steps, you can store fresh kale in the freezer for up to 8 months without compromising its taste, texture or nutrients. Frozen kale can be added to soups, stews, smoothies, or sautés, making it a versatile ingredient to have on hand throughout the year.

Can you freeze kale straight from the garden?

Kale is a highly nutritious leafy green vegetable that is often planted in home gardens. It is a hardy plant that can survive in temperatures as low as 20°F, which means it can be grown almost all year round. But what do you do with all the extra kale from your garden when you can’t consume it fast enough? Freezing kale is one way to preserve it for later use.

The good news is that you can freeze kale right from your garden without any extra steps like blanching. This is because kale is a hearty vegetable that can withstand the freezing temperatures. Here are some steps to follow:

1. Harvest the kale: Pick the kale early in the morning when it’s still cool outside. This will help to retain the freshness of the leaves. Cut the kale leaves at the stem using a sharp knife or scissors.

2. Wash and dry: Place the kale leaves in a sink or a large bowl of cold water. Gently swish the kale around in the water to remove any dirt, bugs, or debris. Repeat the process until the water runs clear. Once the kale is clean, pat it dry with a clean kitchen towel or use a salad spinner to remove the excess water.

3. Remove the stem: The next step is to remove the thick stems from the kale leaves. This is important because the stems can become tough and chewy when frozen. You can easily remove the stems by holding onto the stem with one hand and running your other hand down the leafy part to strip off the kale.

4. Freeze: Finally, place the prepared kale leaves in a single layer on a baking sheet, making sure they don’t overlap. Place the baking sheet in the freezer for about 2-4 hours or until the kale is frozen. Once the kale is frozen, transfer it to a freezer-safe bag or container, label it with the date, and store it in the freezer for up to 12 months.

Freezing kale is a great way to preserve your surplus harvest and enjoy its nutritional benefits all year round. Remember to wash, dry, remove the stems, and freeze the leaves in a single layer before storing them in a freezer-safe bag or container.

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