Instructions

1. Lay one kale leaf down at a time on a clean cutting board and cut along both sides of the main stem, or rib, running through the center of the leaf with a paring knife. Discard the ribs and coarsely chop or tear the kale into medium-sized pieces.

2. Place the chopped or torn kale leaves in a large bowl and fill with cold water. Swish the leaves around to loosen any dirt that may be on the leaves, then drain the water and rinse the kale with fresh cold water. Pat dry lightly with paper towels so the kale still retains some moisture, which will help it steam-cook in the pan.

3. Add olive oil or butter to a large, deep skillet, using just enough to fully coat the bottom of the skillet. Bring to a medium-high heat on the stove, being careful not to burn butter. Canola and soybean oils also work well.

4. Add the chopped kale to the skillet, moving it around constantly in the pan with metal tongs to ensure all the kale cooks evenly and gets coated with the oil or butter in the pan. Cook for about 1 minute, or until the leaves turn bright green.

5. Reduce the heat to a medium-low, then add water or a flavorful cooking liquid to the skillet. You can use vegetable or chicken stock, or white wine to add flavor to the kale. For 1 to 2 pounds of kale, add about a 1/2 cup of cooking liquid or water.

6. Continue cooking the kale, stirring occasionally for 10 to 15 minutes, until the leaves are tender and wilted and much of the liquid has evaporated. Remove from the heat and season with salt and pepper to taste before serving.