Eat Kale in February!

Kale! this is and always has been a passion of mine. We start by enjoying it as a baby in our salads and mixed greens and then as it grows we use it when and where ever we can: shredded in a salad with some late white radishes and a drizzle of olive oil and a pinch of toasted sesame seeds. A couple of family favorites are either roasted kale chips or lightly dressed with olive oil, tossed with juicy ripe tomatoes, local feta cheese and briefly popped in the oven.
Now it's late summer & early fall and your getting sick of Kale...What? yeah like that's possible ok, we all know that Kale is quite resilient so be sure to leave it in the garden and enjoy it until that first snow or super heavy frost. The time has come to preserve that Kale and enjoy it in February; it's time to freeze some Kale!
It's so quick and easy and the appreciation of your efforts is tremendous when your eating the Kale and the freshness of your garden in the middle of winter.
Just put a big pot of water on the stove top and while that's getting to boil devein and wash your Kale. Simply and quickly blanche the Kale in the boiling water then cool it down with cold water, drain it and give it a gentle squeeze before you place it into a freezer bag. One little tip to remember: try and get as much air out of the bag as you can to prevent ice crystals from burning your Kale.
Winter is on it's way and you'll be making warm wonderful dishes with your Kale in the middle of it!

Following are images from my Kale freezing session the other day. For more goodness from the earth...www.buymothersonline.com