Member Lisa Bautista sent in this comment, “I was looking for something new and exciting to do with kale last fall and thumbed through old copies of Fine Cooking magazines. The author had several recipes but here is what she does to have kale on the ready AND reduce cooking time. I especially like the less cooking time plus the color of the kale doesn’t have to go all the way to grayish green. So she strips the stem, stacks the leaves and cuts them into slices and spins the extra moisture away. Then the kale strips are packed into a freezer bag and put in the freezer. You can reach into the bag and pull out just the amount of kale you need whenever. The freezing softens those cells so you need much less cooking time. Et voila! Kale whenever you want. We eat much more kale now.”
[And I imagine this would work for other greens, like collards, too. – Debbie]
