Remove any ties or bands before putting the kale in the water.

The bugs are harmless, so you don’t have to throw away your kale if you spot them on it.

When done correctly, the stem will be exposed and easily accessible.

You should be able to sever the stem from both leaves at the same time this way. The stems are tough, but they can be blanched separately and eaten.

If chopping 2 leaves at once seems difficult, you can slice the leaves 1 at a time. You can blanch the leaves whole after removing the stem. However, they may be too large to fit in a pot or storage container.

A good rule of thumb is to use 1 US gal (3. 8 L) per 1 lb (0. 45 kg) of kale. If you have a lot of kale, you can blanch it in multiple batches to ensure it all fits in the pot.

To reduce the wait time, cover the pot with a lid as it heats.

To blanch kale successfully, the water needs to be kept cold. Avoid letting it sit out too long before you begin boiling the kale. Some home cooks rinse the kale under cold water, but your kale will come out crisper and fresher by utilizing an ice bath.

You can also use paper towels. Double up the layers to ensure the water gets absorbed later.

You do not have to replace the water after each batch of kale you boil.

If you are not using a lid, the water may stop bubbling for as you stir. Wait for the water to return to a boil. If the water stops bubbling, you may have too much kale in the pot.

If you have to wait for the water to bubble again, start the timer once the water returns to a boil.

You can put another batch of kale in the stockpot while you wait. Remember to reset the timer.

You can place the kale in a salad spinner first. Spin it to remove some of the excess water before transferring the leaves to the paper towels.

If you are unable to roll up the towel, get another paper towel and pat the leaves dry. You can also squeeze the kale by hand to remove most of the excess water.

If you plan on storing the kale in freezer, make sure you use freezer bags or containers to keep out air and ice crystals.

Label the bags or bins so you know when the kale was blanched.

Frozen kale can last 8 to 12 months. Label the bags so you can keep track of how long they have been in the freezer.

Thawed kale cooks within 1 or 2 minutes. Frozen kale will take slightly longer.