Simple Sauteed Kale

This is one of the most basic and yummy ways to eat kale. (I only recommend this for flat-leaf kale, not the curly types.)

Ingredients:

   2 tablespoons coconut or olive oil

   2-3 cloves garlic, minced

   A big pile o' Lacinato kale (a pound or more), center ribs removed and chopped

   1/4 teaspoons soy sauce
   Sea salt, to taste

   Pepper, to taste

   Black or white sesame seeds

Heat oil over medium-high heat in large sauce pan. Add garlic and cook until soft (do not brown).

Add kale and, using kitchen tongs, turn the leaves into the oil and garlic repeatedly until kale begins to wilt (about 5 minutes).

Add soy sauce, salt, pepper, and some sesame seeds, and toss. Serve immediately, sprinkling a few additional sesame seeds on the kale once plated.

Optional:

Add rice vinegar or red wine vinegar instead of soy sauce; use red pepper flakes instead of sesame seeds. If using large, veiny leaves, add 1/4 cup water or broth immediately after the leaves go into the pot, stir,  cover, and simmer for a few minutes.

Serves 3-4. Like spinach and other leafy greens, kale cooks down a lot, so you'll always start with what you think is too much and end up with not enough. For the first time or two making this, don't be afraid to overdo it with the amount of kale used.