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• Heat a large sillet over medium heat and add oil
• Add kale and toss to coat with oil
• As the kale cooks, add water to keep from browning too soon
• Cook until kale is wilted, but not overly soft
  
  This kale doesn't have lots of water such as spinach or chard. I like a little browning, but be careful not to burn as this will happen quickly without the added moisture.
  
  To steam in a skillet, add about 1/4 cup of water to start, heat covered on low until kale is tender. Taste for seasonings: salt, pepper and olive oil are perfect.
  
  Questions about this recipe?