Sometimes there are simple answers to time-consuming problems.
I had a field full of kale and I went at it my uual way.After washing it and removing the thick stems, I lined up the leaves and cut them across into thin strips. I cooked them in two tablespoons of olive oil, tossing frequently. It took quite a long time and some extra water to get soft.Ten cups cooked gave me 4 cups in a food processor.
Epifanay: Four and a half cups raw finely chopped, raw, in a food processor--batches--cooked in two tablespoons oil for forty-five minutes produced 3 cups of equivalent kale with better color and much less work; ideal for soup or creamed.