Anyway, kale. It's probably good to eat it and it shouldn't be too hard to cook it in an appetizing way. I'm going to tell you my old stand-by. It involves butter. Or olive oil or whatever fat you're into.
Take your kale and rinse it. It might be sandy and dirty so rinse it. Then stack the leaves up and slice it thinly perpendicularly to the center stem. Compost the bottoms. Then slice perpendicular to the first cuts so that the kale pieces are smallish. Then rinse the small itty bitty parts but don't dry them off.
In a large pot put two tablespoons of fat and the dripping wet kale pieces. Turn the heat to low and cover. In a few minutes stir the kale so the stuff on top gets to the bottom, you know like how people stir things up. Put the cover back on. Stir occasionally until the kale is wilted and about half as voluminous. Then turn off the heat and either serve right away, or, if you're like me and like your vegetables overcooked, cover and let steam in the remaining heat until whatever else you're having is cooked. Season with salt and pepper and maybe some more butter, why not?
Look, there is so much more you can do with kale, or even with this recipe, like you could sauté some garlic in the oil for a bit before you add the kale. Or red pepper flakes. The thing is, it's not hard and you can do it. Yes, sometimes I burn the kale because I'm in a hurry and try to cook it faster, but it's not like this takes a lot of time. The washing and cutting is the hardest part but it goes much faster with a glass of organic hippy no detectable sulfites wine. You deserve that wine, look at how healthy your dinner is! You're cooking KALE.
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