Blanching before freezing performs a few things, of which the most important is that cell walls are broken down by cooking (lightly). As a consequence, it doesn’t break when you freeze.
I go out on a limb and say that after you put it in there, you can’t say there is a kale.
Therefore, it is concerned, The mushy coming out from the freezer is only a question if you plan on mushy or pureeing it.