It is best not to blanch.

Purple kale is a high nutritional value of natural health vegetables, most of the nutrients contained in them are water-soluble, so it is best not to blanch them when making cold purple kale, and directly use raw purple kale cold with the least loss of nutrients.

If you don't feel comfortable without blanching, you can also peel the slices of kale into the boiling water for about 15 seconds, remember to blanch the slices into the pot, and don't blanch for more than 15 seconds. The first thing you need to do is to remove it from the pot and rinse it with cold water, then drain it and cut it into julienne strips, this is the method of blanching that minimizes the loss of nutrients and texture.

Expanded

Purple kale is rich in nutrients, it has been determined that each 100 grams of fresh vegetables containing carotene 0.11 mg, vitamin B10.04 mg, vitamin B20.04 mg, vitamin C39 mg, 0.3 mg of niacin, sugar 4%, protein 1.3%, fat 0.3%, Crude fiber 0.9%, calcium 100 mg, phosphorus 56 mg, iron 1.9 mg.

Purple kale nutritional value and uses Purple kale is rich in nutrients, the main nutrients and nodular kale (that is, what we call green kale) is almost the same, per kilogram of fresh vegetables containing carbohydrates 27 to 34 grams. Crude protein 11 to 16 grams, which contains vitamin components and minerals are higher than nodular kale. So it is recognized that the nutritional value of purple kale is higher than that of nodular kale.

Expanded information Baidu Encyclopedia - cold purple kale