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Dec 27, 2009 05:02 PM

What to do with Frozen Kale?

I happen to have a lot of frozen kale onhand as I make kale and lentil soup for the cold winter months.

Does anyone know of any good uses for Frozen kale other than this? Any recipes that feature frozen kale as the main ingredient or that can make something lovely out of this overlooked bit of vegetation?

Pop your frozen kale recipes up!

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  1. well soup was my first thought but you've already got that covered :)

    how about adding it to dal in lieu of spinach? or make creamed kale instead of creamed spinach. you could also use some in an omelet or frittata.

    or you could find some inspiration here:

    2 Replies
      1. re: FoodFuser

        yeah, i was pretty happy about it myself! hope everyone can get a lot out of it.

    1. You might look up 'kale chips.' You can bake pieces of kale til crisp...but not sure if frozen kale works for this or not! GHG: nice website link...thank you!!!

      1 Reply
      1. re: Val

        I recently tried this for the first time. Oh-my-god, was it good. Agree that frozen kale is questionable, but might work if fully-thawed and patted dry.

      2. I cook kale as well as other greens (collards, mustards & cabbage) in a pot of water or veg stock, add some smoked meat such as bacon, salt pork ham hock etc and some seasonings then let it simmer for an hour (frozen can be cooked less) until it cooks down. Sometimes, I'll add some quartered potatoes and let it cook until they're fork tender...Serve with some hot out of the oven cornbread and you have a meal.

        1. I've only ever used fresh Kale for these, but frozen ought to work fine:

          Sometimes I do this:
          Heat up a large frying pan and drop in a small handful of bacon, cut into med chunks. Once the fat has started to render, add in two to three large cloves of garlic, cut into thin coin slices and five minutes later drop in a fair handful of pre-soaked, drained, raisins. Add a generous spash of olive oil and drop in a bunch of kale, destemmed and cut into thick ribbons. Cover and let cook ten or fifteen minutes, stirring from time to time. Sprinkle with 1/8 cup brown sugar, generous dash of salt and the juice from half an orange. Stir, cover and let cook another five minutes

          But my favorite is kale with currants, raisins, walnuts and brown butter: Bring the currants and raisins back to life by soaking them a while in hot water. Then drain ‘em. Toast walnut halves in a large pan and then set aside. Maybe even chop 'em. Brown the butter ( bunch in the pan on med heat till the milk solids fall to the bottom and get toasty—the smell is amazing). Then toss in the kale to cook it a bit (you’ll have to make sure yours is defrosted and well-drained). When it’s tender, add the raisins, currants and walnuts. Top with fresh (real) parmesan and serve over fresh pasta.

          1. Saag dishes.
            Perhaps a saag paneer.

            1 Reply
            1. re: gordeaux

              Indian was my second thought after soup. Saag paneer or simply a wet sak preparation with cream or coconut milk. You can add other greens or vegetables, if you like, too.

              You can also make a pasta sauce if you cook the kale down slowly in olive oil with some garlic. Add a little half and half and shredded cheese a few minutes before adding the drained pasta. Great with crumbled sausage.