This is a preferred method for many home cooks.
Bring water up to a vigorous boil and lower kale into water. Add lid. The water should begin boiling again within 1 minute (if not, there is too much kale for the amount of water.) Time for two minutes as soon as the water returns to a boil.
Immediately plunge into cold or ice water when time is up, strain to remove excess water, spin if you can or spread the kale out on a clean kitchen towel and roll it up.
Wrap well (Ziploc type bags are great) and freeze quickly.
Keeps well for 10 to 12 months in the freezer. Longer freezing is not a safety issue but may affect quality.
Note: When preparing kale, chop into desired size, remaining aware that the kale will shrink when blanched. The heavy stems may be removed and used or not. If not, save and add to smoothies and if using, finely chop and blanch with the rest of the kale.
Keywords: Freezes Well, Kale, Preserving