Cook Time: 5 minutes
(kale: .25, other stuff: .03)
Note: I cut the large rib of the kale out and put it in my compost (because I am lazy, lazy I tell you). However, it's perfectly edible, so you can use it if you wish, but you'll want to give it a longer cook time, so separate it from the leaf, chop it, and throw it in the pan first for about 2 minutes before adding the leaves.
Note on dressing: I've tried this with and without dressing. It's very good both ways, though I feel you need more salt and pepper without it. This may also be good with Ranch, Caesar, or another dressing of your choice. I think it'd also be some kind of wonderful with coconut milk. Or a hard cheese. If you try it with something else, let me know how it turns out.
1-2 Tbsp olive or coconut oil (if it all dries up in the cooking process add a bit more)
4 large kale leaves, washed and shredded into 1-2 inch pieces
salt and pepper to taste
honey mustard dressing, optional
Heat oil on medium heat as you shred the kale leaves.
Toss the leaves in and stir them to coat with oil. Stir/toss about for about 1 minute. Then cover pan with a lid for 1-2 minutes to get them wiltier more quickly (you may want to reduce the heat when you do this or even remove the pan from the heat for a minute, so you don't burn your kale). When they're sort of wilty, but not like cafeteria spinach or anything, add the dressing if using. Stir to coat and give it another 30 seconds or so.
Sprinkle with more salt and pepper if necessary. Serve immediately. Once this stuff cools off, it loses all its charm.
Posted by The Tasty Cheapskate