I'm not a huge fan of the dark green leafy vegetables but I try to eat some every day. I usually buy the pre-washed baby spinach and baby kale. In the summer and fall, I have Kale in my garden and grow so much I end up spending an hour cleaning and chopping it, then I quickly blanch it in boiling water and freeze it in 1 cup portions. I can easily add it to soups, scrambled eggs, etc.
My favorite way of using the barely-cooked Kale is in a quinoa salad. I add red onion, chopped cucumber, feta cheese, etc. and the chopped Kale and dress it with a vinaigrette.
If I am making a cup of soup for lunch (I like Trader Joe's Tomato and Roasted Red Pepper) I add a cup of frozen chopped spinach and some parmesan cheese.
Fresh fruit smoothies are also an easy way of sneaking them in. I use frozen fruit (bananas and berries usually. Sometimes melon and mango. I blend it with coconut milk and add a few handfuls of fresh baby spinach or kale. The spinach is easier to hide . . . the Kale needs to be combined with sweeter fruit (ripe strawberries, peaches, etc.) Even my kids can't taste it.
Thanks for your great suggestions. What if I buy a big ole thing of kale, wash it and chop it up. How long and in what form(s) could I store it in the fridge?