The kale plant (left); the lower stalks are picked while the upper stalks continue to grow
This weekend, I learned why kale is so inexpensive.
See the plant in the picture on the above left? It grows a bush of leafy greens. The stalks on the lower portion of each plant’s stem are broken off, with each stalk providing a decent amount of fresh kale (“decent amount” means that, in my estimation, two stalks would provide enough greens for two servings of cooked kale, or a full-stir-fry). The stalks on the top of the plant will continue to grow (see the picture on the above right, which offers a good view of the stalks).
We picked several stalks from each plant - an entire basket’s worth, more than we can eat.
Our overflowing basket of kale
But kale is easy to freeze – good news for those of us in cold winter climates who want to eat local vegetables other than potatoes, carrots, beets, and parsnips in the off-season.
Wash and clean the kale, then lightly steam it in a pot of boiling water for a few minutes. Transfer to paper towels or a salad spinner to dry then pack into bags to freeze.
I have yet to try to cook my frozen kale for two reasons: 1) August 31 is not the start of winter and 2) I have a full grocery bag of fresh kale that takes up half of my fridge’s lower shelf. But if you come across a generous farmer who gives you more kale than you could possibly eat in a week, try this freezing technique. My farmer tells me it works.
