Do you have a simple and fast kale recipe?

This basic sauteed kale recipe looks like a good option that meets the requirements. I’ve never made it this way, but the reviews are positive.

I’ve made this Kale Salad with Tahini and Maple Syrup about 6 times in the last 2 months. I eliminated the cheese, but you can keep it in if you like. I’ve changed the ingredients several times too. Instead of Brussels sprouts (which I loved by the way) I’ve also made it with the addition of broccoli instead, and with carrots, and with daikon radish. I’ve also substituted peanut butter for the tahini when I didn’t have any tahini. Any which way, this salad is easy and yummy!

The key for a raw kale salad, is to massage the chopped, cleaned kale leaves with a wee bit of olive oil, a teeny pinch of kosher or sea salt, and a spritz of vinegar. Just put those ingredients on your chopped, cleaned kale, put on a pair of plastic gloves, or just put a small ziplock bag on one hand and rub those ingredients into the leaves for about 30 seconds until it is well coated, then let it sit for about 15 or 20 minutes. Then you add the dressing. You could use just about any kind of dressing you like, as long as it will pair well with the olive oil and vinegar, so an Italian dressing or a lemon Greek-style dressing would work well too, but the original recipe with the tahini and maple syrup have a marvelous flavor combination that doesn’t taste like anything else, it’s unique, but addictive.

Thanks so much for your ideas.

Maybe this is too late… I rinse the kale and put it in a cool frying pan on medium heat. Then I turn on the heat to medium and drizzles olive oil over it. Every few minutes I turn it and mix it around using tongs so it heats evenly.
While it is still steaming I sprinkle on some Zatarain’s Creole seasoning but salt would work. .
The kale will cook down significantly so fill up the pan. If you have leftovers they can be heated in the microwave and be nice side dish for another day.

Lord…come on over here, we have giant mutant Kale plants that have turned into a wall in our garden. My friend dries and salts the leaves or makes chips for snacking. Me? I can’t stand the stuff no matter how it’s prepared.

Even the ducks and geese won’t eat it and that’s saying a lot fro creatures that love leafy greens. haha

For kale, mustard greens, and broccoli rabe, I always use the same recipe. A drop of oil in a pot, a few cloves of garlic squeezed through a garlic press, and a tablespoon or so of soy sauce. Medium heat for a few minutes, covered, stir occasionally. Delicious.

I love kale chips. Spread kale flat on a cookie sheet, drizzle with olive oil, then season to taste. (I like habanero sauce, myself, but most people use salt.) Bake at 350 F for about 10–15 minutes, until they’re hard and crunchy. They’re delicious, and an unusual alternative to garlic bread if you put garlic butter on them instead of olive oil.