Sauteed kale is a quick and easy side or a wonderful addition to salads or pastas. Give it a try… you won’t be disappointed.

WHAT YOU NEED	WHAT TO DO	WHY
1 tablespoon olive oil 1/4 teaspoon fine sea salt 1/4 teaspoon roughly ground black pepper	Heat oil in a heavy 5-quart stockpot over medium heat until it thins and shimmers (2-3 minutes).	Regular (inexpensive) olive oil is used here because the subtle flavors of extra-virgin are lost upon heating.
5 ounces kale, de-stemed, chopped into 1-inch pieces and washed	Add kale and seasonings; toss with silicone spatula just until uniformly vibrant green (1-2 minutes). Tip: For each kale stalk, hold stem with one hand while pinching and sliding with the other to strip leaves. Chop. Submerge in a 5-quart bowl filled with cold tap water; swish to disengage debris. Transfer to a salad spinner; spin off excess water.	Main stems are fibrous and unpalatable.
	Immediately transfer kale to a bowl to cool. Serve as a side, or incorporate into salads, pasta, or other dishes.	Kale overcooks very easily. As it cools in the bowl, it will continue to wilt, but will keep its vibrant color.