I have just stumbled upon various recipes (in German, example) that instruct to blanch kale and immediately afterwards cook it at a high temperature for at least an hour, starting with an interval of boiling.
My understanding is that the only purpose for blanching vegetables is to deactivate enzymes and germs. This makes sense before storing or using the vegetables without further comparable heating. However in the recipes in question, this would happen during the subsequent cooking anyway.
Is there any point to this step or is it just a waste of time and resources?