Wash the kale thoroughly
Remove the tough stems
Chop or tear the leaves into desired sizes
Blanch the kale in boiling water for 2 to 3 minutes
Transfer the kale immediately to ice water
Drain and dry the kale completely
Portion the kale into freezer bags or airtight containers
Remove as much air as possible
Label with the date
Freeze flat for easier storage
Use within 8 to 12 months