I would be very interested in this as well.

I'm not able to line dry greens in northern Wisconsin because of the cool temps and humidity, but I've found no better treat than waiting for the russian red kale to get a few frosts, removing the stems, steam blanching for 2 minutes, spinning in the salad spinner, and dehydrating. I take bags and bags with me on the road, it is like a delicate chip to eat right out of the bag. I also crumble it on quesadillas (with dried tomatoes). When I use it in soups, it reconstitutes into like fresh state. It's SO tasty, (and good for me!) especially in the late fall after frost. I even use the over-sized huge leaves, that would otherwise be tough. Another good thing about waiting until after a few frosts, is that takes care of any bugs, so it's easier to clean!