Basic Sautéed Kale
Simply sautéed kale seasoned with a blast of sherry vinegar is a deluxe combination.
Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
1 vegetable, 1 fat (mono)