Kale - the way Ethan makes it.

I use a cast iron frying pan for this, but something else might work. This recipe is simple enough for kids to help you.

Wash a bunch of kale. Remove the large center stem that runs down the center of each leaf. Tear the leaves into smaller pieces and set them aside. All kids can do this part.

Heat over medium high heat, enough olive oil to fully lubricate your pan plus have an extra puddle at the lowest point. Crush and mince one or two cloves of garlic and add them to the pan. Give it a stir to keep the garlic moving, and add some of the kale. (If you add all of it at once, you will lower the heat of the pan too much, and it doesn't turn out as well.) Keep the kale moving. Listen to the sound of the pan . You want it sizzle. If it gets quiet, add a bit more oil until it sizzles and spits again. As the kale cooks down, add the rest in batches. Keep stirring and listening. Ethan usually does this for me. Once it begins to darken add salt to taste and try not to eat most of it out of the pan. I usually cook it until most pieces get crunchy, but use your own judgement.

Serve. Pass a mild vinegar like red wine or balsalmic to drizzle over the greens on your plates. Thie recipe works well for collards and other greens as well.