Using Kale
I use small amounts of Kale, mixed with boiled hulled barley1 (well soaked and cooked on a previous day) and some olive oil. While far less tasty than something sugary from a coffee shop, it avoids the various problems of high sugar foods, especially to start the day. I also sneak Kale into soups and other dishes, again only in small amounts.
At this usage, preserving the bundles stores sell (“no, a leaf. Can you sell just one leaf?”) is a problem—even with refrigeration—the kale goes bad before consumption. Freezing chopped kale left a mess in the container, which might be the container, or the moisture in my ancient refrigerator. Perhaps I could freeze whole leaves? Maybe parchment paper could keep the leaves from becoming kaleice blocks?