Let this recipe for blanched kale be your canvass of creativity. Eat it as is, or dress it up with some olive oil, lemon juice, and seasonings of choice.
- 1 pound kale
- 1 quart water
- 1 teaspoon salt
- With hands or with a knife, remove and discard the tough stems and ribs of kale leaves. Then roughly chop the kale leaves.
- In a large saucepan, place kale, water and salt over high heat. Bring water to boil and then set a timer for 6 minutes.
- Drain off hot water. If not serving immediately, cool quickly by running under cold water or filling saucepan with ice water. Drain and squeeze out as much water as possible before storing.
- Keep covered in refrigerator for up to 5 days or freeze for up to 3 months.
- Category: Side