Kale
Extra Virgin Olive Oil
Salt
Pepper
Balsamic Vinegar (optional)
Supplies:
Large nonstick skillet with lid
Non-scraping tongs
Paring knife
Large mixing bowl or large ziplock bag
(Ok this is kind of a cheat post because the method and ingredients are nearly identical to the kale part of the Almond Crusted Pork and Sautéed Kale post. Sorry.)
Trim the kale leaves off the thick stems. I find it easiest to hold the end of a stem in one hand with the the other end pointing down, and running a very sharp paring knife down along the stem - the leafy part should fall right off. If not - get a better set of knives. Rinse the kale and dry - easiest to use a salad spinner but I don't have one - I put the kale between paper towel and dry gently.
In a large mixing bowl or large ziplock bag, toss the kale with a very small drizzle of EVOO and an even smaller drizzle of balsamic vinegar. Season to taste with salt and pepper.
Put all in the pan, heat on medium-low and cover. Check and stir/toss occasionally. When the kale is wilted like steamed spinach it is ready. If you like it a little more al dente, that's fine too. It's fine to eat raw so you can't really undercook this.
Use garlic instead of balsamic if you like, or sauté with whatever other spice you prefer. This is so easy. The only thing is, just like spinach, it gets really reduced in volume so if you feed people who need to have a visually full plate...get smaller plates. The photos don't even show how drastic it is - the first one is half the batch (it wouldn't all fit in my pan at once), the second photo is all of it.
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