Prep It

• Cut kale into thin strips for sautéing or steaming. The thinner the strips, the more quickly they will cook and the more tender they will become. Some kale varieties, such as curly green and curly red kale, are difficult to cut thinly because the leaves do not lie flat. If you are using these varieties, either tear the leaves or cut only one or two leaves at a time. Kale stems can be chewy, especially those of hardier varieties, such as the curly kales. Remove the stems with a paring knife or by pulling the leaves away from the stem by hand.

The Saute Way

• To sauté kale, gently heat enough olive oil or other vegetable oil to coat the bottom of a large sauté pan. Even if you are cooking only a few leaves of kale, it helps to use a pan with plenty of space because the kale is so large before it cooks down. It's tricky to sauté sliced kale in oil alone, because sautéing involves coating individual pieces with oil, and kale has so much surface area that it takes a lot of oil to coat it. Rather than using this much oil, simply drizzle some water into the kale once it has started to cook, just enough to quickly evaporate and create steam without collecting in the bottom of the pan.

Steaming Kale

• Steam kale by arranging the sliced leaves in a steamer. Use a folding steamer basket that fits into a pan or a fitted, perforated steamer pan set. Any perforated metal utensil that fits into a pot, such as a metal colander, is appropriate. Add enough water to the pan to cook without boiling dry, without adding so much that the water level touches the kale itself. Steam the kale for about five minutes on medium-low heat. Its color will grow richer and more vibrant and it will start to wilt. Turn off the heat when the kale is soft and when it starts to lose color.

Seasoning Steamed or Sauteed Kale

• Season steamed kale simply, with olive oil, vinegar, salt and pepper, or use your favorite bottled seasoning or sauce. To season sautéed kale, drizzle in a flavorful liquid while you are cooking the leaves. Soy sauce, lemon juice, orange juice and balsamic vinegar all complement kale nicely, on their own or in combination. If your kale is sufficiently fresh, it will be flavorful enough with simple flavors that complement it subtly.