Kale provides a sturdy green suitable for cooked dishes. It's often used as a substitute for spinach in side dishes, casseroles and soups. Kale is most readily available fresh in spring and fall, but frozen kale is available year-round. Keeping a bag or two in the freezer ensures you always have it available when a recipe calls for kale. Frozen kale only works well in cooked dishes. Cook the kale straight from the freezer before serving it or adding it to your favorite recipes.
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Place 1 cup of water in the pot for every 2 cups of frozen kale. Dissolve ½ teaspoon of salt in each cup of water.
Cover the pot with a lid. Heat the water on medium high until it comes to a rapid boil.
Immerse the kale in the boiling water. Cover the pot and allow the water to return to a full boil.
Boil the kale for eight to 12 minutes, or until it's heated throughout and tender, but still bright green in color.
Drain the kale in a colander at the end of the cooking time. Avoid leaving it in the hot water, as it continues to cook and may become overdone if not quickly drained.