Member Barbie Aknin has her own way of working with kale. She says she chops the greens first, then soaks them in a tub of water to remove any dirt. After that, scoop them out (leaving any dirt at the bottom) and drop them into boiling salted water until just wilted, 1 to 2 minutes. Strain and drop into cold water to stop the cooking, then squeeze out excess water (or just let it drain), then put in batches into small ziploc bags, squeeze out extra air, and freeze. In winter, simply remove from bags and drop into soups, tomato sauce, anything you can think of!
