Kale can be frozen without blanching but should be used within 4 weeks. Blanching greens before freezing stops the naturally-occurring ripening enzymes in the leaves. This will ensure that the leaves taste fresh and will not develop a bitter taste. Blanched kale will last up to 1 year in the freezer.
Use frozen kale in smoothies for a healthy kick, or sauté with seasoned rice vinegar. For a spicier dish, sauté kale in olive oil with garlic. Before serving, top with crushed red pepper. Frozen kale blends well into quiche, crock pot stews, and soups. You can also cream it for a special treat or use it to create nutritious pesto.