Classic late summer problem: The kale is old and tough - definitely too tough for salads even if it's massaged with vinegar. And there's a lot of it. And my freezer is full with other things, including other frozen greens from this spring.

But it's still too warm to get excited about braised kale, or kale and bean soup.

What do?

@mcmoots I like slicing tougher/older greens very thin, massaging them with salt, and then cooking them very briefly (a dunk in boiling water, or putting them in a strainer and pouring water over them). They're good that way hot or cold, as-is or with sesame to season.

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Kith Kitchen

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