Can cavolo nero be frozen?

[jeral Profile]

Meaning, can it be cooked from frozen to retain some some bite, e.g. if shredded first?
Ta.

I ask because our greengrocer can only sell me a whole bag of two heads(?) as they are inert-gas sealed, and are enough for a month of Sundays (i.e. many servings).

[OneMoreCheekyOne Profile]

I’m not sure it would retain its bite. But I buy bags of frozen shredded savoy cabbage to add to stews, soups etc and it’s fine.

[jeral Profile]

Thanks, I'll risk a big bagful then, hoping he still has some. I was loathe to walk away without those dark earthy leaves.

I'll check my high-temp oil supply too for making crispy seaweed with some before I freeze some.

[Suffs Profile]

I’m 99.999999% certain it’ll need blanching first.

[jeral Profile]

Thanks, good point.

[karadekoolaid Profile]

You can freeze anything, Jeral, even avocados. The issue is how the thing will taste when it´s unfrozen and eaten.

[ZeroCook Profile]

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I freeze kale and covolo nero a lot. Usually blanched, sometimes whole sometimes chopped. You can freeze it raw as well but like all frozen food it never comes out of the freezer and behaves exactly like fresh so not sure what you mean by bite. If you mean crunch like raw then no.

[jeral Profile]

Thanks for further info. I found a recipe, well method really, of making crisps, being baked after oil painted and flavouring sprinkle, so they and the crispy seaweed will need to be done fresh. Cavolo nero keeps a few days in the fridge, so as two heads in the pack, I will keep one out and put one in the freezer for later cooked use.