i thought it was this. but (thanks to my friend molly) i now stand corrected. the very best way to cook kale is as follows: 2-3 tablespoons of coconut oil, melted in a frying pan over medium heat. a teaspoon of finely minced ginger, and 1/4 a small red onion, minced. both tossed in to saute for 2-3 minutes. 1 large bunch of kale, thick stems removed, torn into bite-sized pieces. thrown in to pan, and left to cook until wilted but not mushy. seasoned liberally with salt.
my somewhat-picky-when-it-comes-to-veggies girl devoured half the plate while the rest of dinner was cooking. not wanting to miss out, i devoured the most of what was left. there was, in actuality, very little kale left by the time we sat down to the table. no matter--we had roasted carrots too. enjoy!