Blanched Kale

Blanched Kale

Bright green kale softened just enough to tame its bitterness while keeping a tender bite.

Total 15 min Makes 4 servings Calories 35/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Quickly cooking kale in boiling salted water and then shocking it in ice water locks in a vivid green color and mellows its earthy edge. The result is a tender, versatile base ready for salads, sautés, or freezing for later use.

Ingredients

  • 1 pound kale, stems removed and leaves roughly chopped
  • 2 tablespoons salt, for blanching water
  • 1 ice cube tray's worth of ice, for ice bath
  • salt, to taste

Method

  1. Bring a 6-quart saucepan of water to a boil and stir in the salt.

  2. While the water heats, wash the kale leaves thoroughly and strip the leaves from the tough stems, discarding the stems. Roughly chop the leaves.

  3. Fill a large bowl with cold water and ice to create an ice bath.

  4. Add the kale to the boiling water and blanch until bright green and just tender, about 2 minutes.

  5. Using a slotted spoon or tongs, transfer the kale immediately to the ice bath to stop the cooking.

  6. Let the kale sit in the ice bath for 2 minutes, then drain well in a colander.

  7. Press or squeeze the kale gently to remove excess water. Season with salt to taste before serving or storing.

Rate this recipe

★ 4.6 (1)

Comments

    Log in to comment.

    Blanched Kale

    Quickly cooking kale in boiling salted water and then shocking it in ice water locks in a vivid green color and mellows its earthy edge. The result is a tender, versatile base ready for salads, sautés, or freezing for later use.

    15 min 4 servings 35 cal

    Ingredients

    • 1 pound kale, stems removed and leaves roughly chopped
    • 2 tablespoons salt, for blanching water
    • 1 ice cube tray's worth of ice, for ice bath
    • salt, to taste

    Method

    1. 1

      Bring a 6-quart saucepan of water to a boil and stir in the salt.

    2. 2

      While the water heats, wash the kale leaves thoroughly and strip the leaves from the tough stems, discarding the stems. Roughly chop the leaves.

    3. 3

      Fill a large bowl with cold water and ice to create an ice bath.

    4. 4

      Add the kale to the boiling water and blanch until bright green and just tender, about 2 minutes.

    5. 5

      Using a slotted spoon or tongs, transfer the kale immediately to the ice bath to stop the cooking.

    6. 6

      Let the kale sit in the ice bath for 2 minutes, then drain well in a colander.

    7. 7

      Press or squeeze the kale gently to remove excess water. Season with salt to taste before serving or storing.