This is a basic "Southern style" kale, which seemed appropriate for fried chicken. It doesn't really even require a recipe, but here it is:
One bunch of kale, Swiss chard, collard greens, or other suitable greens.
Wash the kale thoroughly. Remove stems. Tear into reasonably sized pieces.
Heat a sauté pan over medium-high heat. Add oil. A reasonable choice would be olive oil, however, I used rendered duck fat for extra deliciousness.
Sauté the kale until it wilts, then add a splash of red wine vinegar, salt, and pepper. Serve.
One bunch of kale, Swiss chard, collard greens, or other suitable greens.
Wash the kale thoroughly. Remove stems. Tear into reasonably sized pieces.
Heat a sauté pan over medium-high heat. Add oil. A reasonable choice would be olive oil, however, I used rendered duck fat for extra deliciousness.
Sauté the kale until it wilts, then add a splash of red wine vinegar, salt, and pepper. Serve.
