Currently not in season

Kale in the Thermomix®

We have matched 1 English Thermomix® recipes with kale. Here is the season window, buying advice and the best MixMyDay recipe links.

Seasonal calendar by month

When are kale in season?

In season from October to February, most flavourful after the first frost..

Outdoor crop: fresh European harvest. Protected crop: greenhouse or covered cultivation. Stored: European harvest kept in storage.

Buying and storing kale

Kale comes in low, medium and tall-growing varieties, known regionally by several other names too. The most common in the shops is the classic curly kale with dark green, densely frilled leaves. You can spot freshness by strong green, firm leaves with no yellow or wilted spots. The stalk and leaf stems should look moist and juicy, not dry or woody. Steer clear of bunches with brown edges or limp leaves.

In the vegetable drawer of the fridge, fresh kale keeps for about a week in a food bag. To freeze, first blanch the cleaned kale for 2 to 3 minutes in boiling salted water, then refresh it straight away in iced water, drain it well and freeze it in portions. Stored like this it keeps for up to 10 months.

Preparing kale in the Thermomix®

For the Thermomix®, first strip the kale off the thick ribs and chop it roughly. We can finely chop fresh leaves for a kale pesto in the Thermomix® for 3 sec / speed 8, then blend them smooth with oil, nuts and Parmesan on speed 10. To cook it, we put the blanched kale straight into the mixing bowl and cook it gently at 100°C / speed 1 until it has the bite we want.

Important: kale becomes more flavourful after the first frost, because the plant turns starch into sugar. Winter-harvested kale therefore tastes milder and sweeter than kale picked early.

The most common mistakes with kale

Ribs not removed. The thick central ribs of the kale leaves stay tough and woody even after long cooking. Before you prepare it, always strip the leaves off the ribs and use only the tender leaf blades.
Harvested or bought too early. Kale picked before the first frost contains more bitter compounds and tastes harsher. Buy only kale from October to November onwards that has had at least one frosty day, and its own flavour will be noticeably milder.
Frozen without blanching. Kale frozen straight away loses a lot of colour, flavour and texture. Always blanch it briefly, refresh it in iced water and squeeze it well before it goes into the freezer.

Complete list

All 1 Thermomix® recipes with kale

Kale as the main ingredient (1 recipes)

Steamed Kale in the Thermomix®Rating 5.0 from 3 votes | 25 min

Goes well with kale

These seasonal ingredients are in season at the same time, ideal for combining:

Kale in the monthly calendar:

FAQ

Good to know

When is kale in season in Europe?

Fresh, locally grown kale is available from October to February across Europe. It tastes best after the first frost, when the plant has turned starch into sugar and the leaves have become milder.

Can you freeze kale?

Yes, but be sure to blanch it first: 2 to 3 minutes in boiling salted water, then refresh straight away in iced water. This keeps the green colour and the kale stays good in the freezer for up to 10 months.

How do I spot fresh kale?

Fresh kale has strong green, firmly frilled leaves with no yellow or wilted spots. The stalk and leaf stems should look moist and juicy. Limp leaves or brown edges are a sure sign of poor freshness.

Why does kale taste better after a frost?

When temperatures drop below 0°C, the kale plant turns starch into sugar. This lowers the level of bitter compounds and makes the kale milder and more aromatic. That is why kale is considered especially good after the first frost.

How many Thermomix® recipes with kale are there?

There are currently 1 recipes in our collection. You will find them above, sorted by main ingredient and supporting ingredient.