THANKS to an extremely windy August, my Cavolo Nero kale has been battered to bits.
I’ve cut the lot back (fingers crossed for a second crop) and even discarding the outer leaves, have still ended up with a large bucketful.
Preparing kale is tedious. The ribs are tough - you need to strip the bubbly leaves off them. An easy way is to make a small rip either side of the rib, then hold the rib firmly in one hand, while running the other hand up to the top. This keeps the edible part of the leaf in one piece.
After thoroughly washing the leaves, you need to blanch them in boiling water until they go limp, then plunge them into a sink full of iced water to stop the cooking process.
When cool, drain off excess water, tightly pack into containers and freeze.