The kale is thick and bushy so I cut, blanched and froze as much as I could stand. I thinned out entire plants, and cut off just the lower leavees of the bushiest plants. Red Russian and Dinosaur have the biggest leaves, but several other varieties contributed. I stuffed a grocery sack full to overflowing, too much to even stuff in my oversize sink, and yet after steam blanching it, it shrunk down into just four sandwich-size plastic containers to freeze. This winter I will drop those frozen greens into spaghetti sauce, or cook it just a little more with tomato sauce, garlic and a little bit of chili over penne pasta with parmesan. I know from experience that these blanched greens taste much fresher than the tired "fresh" greens we have in the grocery store in the middle of winter.
After harvest, the garden looks better. I plant things too closely together - I never think it all will live!