Purple kale cold do not need to blanch.
Purple kale is also a more commonly used ingredient in Western cuisine, where it is basically eaten raw, with minimal loss of nutrients and the best taste.
Since kale may be sprayed with wine pesticides during the growing process, it is recommended that before you make cold kale, it is best to peel off the kale piece by piece, put it into lightly salted water and soak it for 15 to 20 minutes, and then pull it out and rinse it and then cut it into thin julienne strips, and then you can use your favorite method to make cold kale.
Storage of fresh purple kale:
If you buy purple kale and don't eat it right away, you should wrap it in a plastic bag and put it in the refrigerator or other dry, ventilated, and cool place, which can slow down the loss of water, but in order to keep its taste and freshness, you should eat it as soon as possible, and should not keep it for too long.