1 bunch kale from your early fall box
Red wine vinegar
Salt and pepper
Sesame Oil (optional)
Pull the leaves from the bottom stems and wash them in cold water. Tear the leaves up a bit. Heat up a sauté pan and put the greens in, still containing the wash water. Cook over a low heat. While they are cooking sprinkle a small amount of red wine vinegar over the leaves, plus some salt and pepper. After the greens have steamed down and softened, sprinkle some olive oil and a bit of sesame oil on them and distribute throughout the pan. They are done when fully softened. You can usually be sure that they are done when they change color.