Right now our braising greens are tender and don’t need much processing. But depending on your tolerance for fiber you might want to remove some of the kale stems.
To prepare them, chop them up and add them to a pan of garlic and oil. If you don’t have garlic, onions will be good. Stir them up until tender then add a dash of tamari or soy sauce and pepper to taste.
We eat them served on a bed of rice … often with hot sauce.