Look at that pile of kale — red russian — from one short row of mixed greens in my garden. I have generally not been fond of cooking greens, except spinach, which I love. (Except, occasionally, a frozen bag will be disappointing.)
I am coming to think that maybe cooking greens just until wilted might make them taste better; before, I’d assumed they needed long cooking to reduce bitterness.
That, and kale and other greens are really quite lovely raw in salads.
Anyway, I decided to blanch and freeze this pile so as to have some on hand to throw in soup and the like. I used a mesh strainer to dip it in the boiling water just until wilted, and then squeezed handfuls into lumps. Froze them on this sheet tray, then tossed them in a ziploc. We’ll see how it goes!