Until three or four years ago, I’d never tasted kale (and frankly wouldn’t have been able to pick it out in a line-up of criminal greens). After reading Eat to Live and learning that kale is, apparently, THE most nutritionally dense food in existence, I decided to try to grow it from seed. I’d plant it in May, and by mid-August, I’d have a bunch of tiny kale leaves that I’d snip and blend in my morning smoothie. Then a couple of years ago I happened upon farm-grown organic kale bunches at a farmers’ market in Vancouver. I bought every bit they had since they were packing up and gave me a deal. I chucked a big leaf into my smoothie each morning, but within a few days it started to look like it was going off, so I decided to blanch it and freeze it. I’ve been doing that for about two years now: every morning, I’ll chuck a three-ounce frozen hockey puck of kale into my smoothie. It seems a pretty painless way to get a whole lot of nutrition. 

I just blanch it for two minutes, then immerse it in ice water for two minutes. Then I throw it in the food processor:

…and press it into muffin tins:

…which I then freeze:

So my usual morning smoothie is a three-ounce puck of frozen kale, two one-ounce cubes of frozen spinach, a cup of frozen blueberries, a banana, pineapple, two huge handfuls of fresh greens, a three-inch chunk of cucumber, a tablespoon of chia, hemp, and flaxseeds (mixed), a couple of tablespoons of liquid chlorophyll, half a cup of almond milk, and a cup and a half (or so) of water.