- 1 to 1½ lbs kale, washed and well dried
- 3 TBSP peanut oil or extra virgin olive oil
- Salt and freshly ground black pepper
- ⅓ to ½ c freshly squeezed lemon juice, wine vinegar, or sherry vinegar
- Separate the leaves from the stems of the kale. Chop the stems into 1-inch sections. Stack the leaves, roll them up like a cigar, and cut into thin strips.
- Put the oil in a well-seasoned or nonstick large skillet over high heat. When the oil smokes, toss in the stems. Stir constantly until stems brown, 3 to 5 minutes.
- Add the leaves and continue to cook while stirring until they wilt and begin to brown.
- Turn off the heat, season with salt and pepper, and add lemon juice or vinegar.
- Serve immediately or at room temperature.