Rinse kale under cold water and pat dry
Remove tough stems and ribs; tear or chop leaves into bite-size pieces
Choose a cooking method:
Sauté
Heat 1–2 tbsp olive oil or butter in a pan over medium heat
Add minced garlic (optional) for 30–60 seconds
Add kale and toss to coat
Cook 3–6 minutes until tender
Season with salt, pepper, and optional lemon juice or vinegar
Steam
Place kale in a steamer basket over simmering water
Cover and steam 3–5 minutes
Season with salt, pepper, and optional olive oil, lemon, or garlic
Boil
Bring salted water to a boil
Add kale and cook 2–4 minutes
Drain well and season as desired
Roast
Preheat oven to 400°F (200°C)
Toss kale with 1–2 tbsp olive oil, salt, and pepper
Spread on a baking sheet
Roast 8–15 minutes, tossing once, until crisp-tender
Microwave
Place kale in a microwave-safe bowl with 1–2 tbsp water
Cover and microwave 2–4 minutes, stirring once
Drain excess water and season
Finish with preferred seasonings:
Salt and black pepper
Garlic (fresh or powder)
Lemon juice or vinegar
Red pepper flakes (optional)
Parmesan or toasted nuts (optional)
Serve immediately or store cooked kale in an airtight container in the refrigerator up to 3–4 days