Step 5: Cook with kale
I cook kale all kinds of ways. Stirred into stews. Sauteed with white beans and lemon zest. Stir-fried with garlic, ginger and chiles. In soups with chicken, beans and vegetables.
My favorite way to cook kale pares it down to its essence: braised with a little water over medium high heat until tender, about 10 minutes, sprinkled with salt & pepper and red pepper flakes, drizzled with the best olive oil and vinegar in the vicinity, and eaten immediately.