Recipes using kale

Storage: Kale keeps best in your refrigerator, in a plastic bag.

To Prepare: If the stalks or petioles are tough, strip the leaves off of them either by cutting them off, or – our favorite technique – hold the base of the stalk with one hand, loosely wrap the fingers of your other hand around the stalk and pull the whole thing through. If all goes well, the leaves should tear right off. Now rinse and dry the leaves and proceed according to your recipe.

To Put By: Remove leaves from stalks, pack into freezer bags and freeze. When you're ready to use it, just chop or shave off as much of you need and put the rest back into the freezer. If you prefer blanching, do so briefly; 30 seconds in boiling water should do the trick.