If you follow me on snapchat (@boxwoodavenue), you know, that somehow, our kale is still alive!! I can't believe it survived the cold weather we had during our honeymoon! I didn't think any of my garden would make it through October alive, so before we left for the wedding, I preserved what I could (from what was ripe). One of the only things that was ripe was the kale. This is the continued saga of why you don't plant a garden in mid July, but as the story continues, we have definitely gotten our money's worth of kale. Greg's most hated vegetable (well, almost, he hates squash worse, but that's another story).
One of my favorite things to eat (especially in an attempt to lose the 9 pounds I gained on our honeymoon... thank you very much rice and fish every day), is kale soup. If you don't love kale by itself, you will definitely love it in soup. It takes on the flavor of the broth, and I am pretty sure you could eat your weight in the leafy substance without actually realizing you are consuming something that is healthy for you. So if you're trying to trick your kids into eating a veggie, try soup.
If your garden was anything like mine was this year, you have an abundance of kale. Before you dig up the space for the year, clip what is left of the greens, and use this simple process to preserve them to make soups for the rest of the year!
How To Preserve Kale (& other leafy greens!)
Step 1: De-stem the green (with a knife or by tearing)
Step 2: Roughly chop the greens (or tear).
Step 3: Blanche the greens for 3 minutes in softly boiling water. Promptly remove after 3 minutes, and place in a bowl of ice water.
Step 4: Remove the greens from the ice water, pat dry, and divide into freezer bags.