Ezra loves slow-cooked kale, which we often eat by itself, but sometimes serve over whole wheat pasta and sausage.
Ezra and I took the kale outside with a bucket of water and washed each leaf thoroughly. Then we ripped out the stems and ripped the kale into small pieces. We weren't quite ready to come inside and start cooking at that point, so we fed the kale stems to the chickens.
Once inside, Ezra cut the butter (and helped himself to a pat) and I took over from there.
1 bunch kale, stemmed and chopped
1 tablespoon butter or olive oil
3 cloves garlic, chopped roughly
1 1/2 cups chicken broth or water
1 tablespoon apple cider vinegar (or red wine vinegar)
Heat the butter in a cast-iron skillet with a lid. Saute the garlic and kale until the kale is wilted. Add the chicken broth, turn heat to low, and cover. Cook, stirring occasionally, for about an hour, until the kale is soft -- adding more liquid as needed. Add the vinegar, salt to taste, and serve.