You remember Ellie's Apple Pie well,
this recipe has to be a classic. I have used it over and over again. We
never tire of it. I have used the same approach with beet greens, swiss
chard, spinach, mustard greens. Kale, of course, is tougher and will require
more cooking than the others. It is also hard to overcook kale whereas
the lighter greens are more fragile.
Strip the leaves from the stem of the kale. This may be accomplished in
two ways: Either lay the leaf down and sever it from the stem, or hold
it upright and cut down, vertically, against the stem. Heat olive oil
in a large frying pan or wok. Add a clove of garlic, crushed. Throw in
cut-up kale leaves (not too small) which are still glistening with drops
of water. (You do not need to add water.)
Cover and steam until leaves are limp. Uncover, and continue "frying"
until there is a crispness around the edges. (This last part of the recipe
is strictly for kale, not the others.)