Why to Dehydrate Kale?
Dehydrated kale is an excellent addition to your trail food arsenal: it’s versatile, lightweight, and packed with vitamins A, C, and K, along with essential minerals like calcium and potassium. It’s a perfect green to add to your backpacking meals – omelette, soups, stews or pasta.
Step-by-Step Guide to Dehydrating Kale
1. Choose Fresh Kale
Start with fresh, vibrant kale. Look for leaves that are firm, bright green, and free of yellowing or spots. Curly kale, lacinato kale (also called dinosaur kale), and red Russian kale all work well.
2. Wash Thoroughly
Rinse the kale under cool running water to remove dirt and debris. Pay special attention to the nooks and crannies of curly kale. Drain well and pat dry.
3. Remove Stems
The stems of kale are tough and take longer to dehydrate than the leaves. Tear or chop the kale leaves into bite-sized pieces. Keep in mind that the pieces will shrink significantly during dehydration.
4. Blanch (Optional)
Blanching helps preserve the color and nutrients of the kale. To blanch, bring a pot of water to a boil, then briefly submerge the kale leaves for about 2 minutes. Immediately transfer them to an ice bath to stop the cooking process.
5. Dehydrate
Spread the kale pieces in a single layer on your dehydrator trays. Avoid overlapping the pieces, as this can slow down the drying process.
Set your dehydrator to 125°F (52°C) and let it run for 4-6 hours, checking periodically. The kale is ready when it’s completely dry and brittle, easily crumbling in your hands.
6. Cool and Store
Allow the dried kale to cool completely before storing. Pack it into airtight containers, such as vacuum-sealed bags, mason jars, or Mylar bags with oxygen absorbers, to keep it fresh and crisp.
Tips for Success
- Don’t Skip the Cooling Step: Any residual warmth can cause condensation in your storage container, leading to spoilage.
- Store in a Cool, Dark Place: Dehydrated kale will last several months if stored properly, but keeping it cool and away from light will extend its shelf life.
- Experiment with Flavors: Try seasoning the kale before dehydrating for a variety of flavors to enjoy kale chips on the trail.
Making Kale Powder
In order to make kale powder, break the dehydrated kale leaves into smaller pieces and place them into the grinder. Avoid overloading it; work in small batches for consistent results. Pulse the grinder or run it for 10–15 seconds at a time until the kale turns into a fine powder.
Conclusion
Dehydrating kale is an easy and rewarding way to level up your backpacking meals. With minimal effort, you can enjoy the nutritional benefits and convenience of this superfood wherever your adventures take you. So grab some kale, fire up your dehydrator, and hit the trail with confidence!
