By Janine Meyer

This is my no fail kale standby.  Quick, easy, and delicious! Good for collard greens too.

1 bunch kale, curly green or lacinato                  2-3 TBSP butter or olive oil

1 onion or 2-3 leeks, whatever you got             1-2 TBSP minced garlic, or to taste

¼ cup broth (veggie or chicken) or beer            salt and pepper to taste

Remove the stems from the kale.   Coarsely chop the leaves.  Slice the onion (into half moons) or leeks (white and light green part only).  In a large skillet or wok, heat the oil or butter over medium heat and add the onions or leeks.  Sauté until soft, add the garlic and sauté for another minute, until the garlic is fragrant.  Add the chopped kale and toss to combine with the onions and garlic then add the broth or beer, season with salt and toss the kale to coat, then cover and let braise, tossing occasionally, for 3-5 minutes or until the greens are tender.  Season with fresh ground pepper and ENJOY!