Ingredients
1 pound kale
1 1/2 tablespoons olive oil
1/4 teaspoon salt
Preparation
Remove stems (and veins, if desired) from kale. Cut or tear leaves into 1/2-inch strips.
In skillet, heat oil over high heat. Add kale and salt; toss to coat leaves.
Cover; reduce heat. Cook until tender, 30 minutes.
