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If you didn’t use that bunch of kale, or even chard, as soon as you thought you would and it’s looking limp, try cutting the stems at an angle with a kitchen shears or knife. Now place the whole bunch in a large glass of water, like a bouquet, and refrigerate. Your greens will perk up after a few hours because the angle-cut helps the plant absorb more water. Now it’s ready to eat!
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