Throughout the years, I've seen several different ways of achieving perfectly wilted kale. Growing up, my mom would pan-fry the dark, leafy green, smothering it with soy sauce and diced red bell pepper to offset its bitter flavor. When I was in culinary school, I was taught to blanch and shock the kale, then sauté it à la minute. However, I think I've discovered the most simple method of kale preparation - steaming - and it requires less than five minutes and only one pot. Put away the sauces and oils and bust out the old-school stainless steel vegetable steamer, because you're going to love steamed kale, unadulterated.
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