From the Recipe Box: Braised Kale

Wash kale or collard leaves and shake dry, then cut from the stems. Gather the leaves into a roll and slice them to preferred width.

Start some fat over medium-high heat in an iron skillet – at least a tablespoon of olive oil, butter or bacon grease. Add a little thinly sliced onion. When lightly brown, stir in a bit of minced garlic. Minced ginger can also be used, if desired.

Add the greens in large handfuls that nearly fill the pan. Move the greens around, and cover if necessary to get them to wilt down. Lightly salt what’s in the pan, then add more greens. When all the greens are in, add a liquid – water works well and some folks use wine, but my favorite is chicken stock. You only need enough to steam the greens – about a quarter of a cup will do.