Edible Kale

After decades of Bible study and years of attempting to eat kale, I am now firmly convinced that kale is of the Devil.  It's sharp, thistle-like leaves are almost the perfect example of the "thorns and thistles" with which God curses man in Genesis 3. But, as with all things, God can redeem it, and He has left a way to cook kale that actually allows it to be edible - and even taste good!  This is a really simple recipe that requires very little culinary skill, and it allows you enjoy the benefits of kale without the suffering.

So kale is a really tough leaf, and chewing it can feel like trying to chew a piece of silicone.  The key, therefore, is to break down the tough fibers of the leaf.  The second issue is flavor - kale tastes like weeds.  It's a strange mix of broccoli, cabbage, and grass, and so imparting some kind of flavor is important.   So you need lots of cooking and lots of flavor.

With that said, let's get going:

2 T olive oil
1/2 medium onion, chopped
2 cloves of garlic, minced
one bunch of kale, washed and finely chopped
1/4 cup red wine vinegar
1/4 - 1/2 cup water
salt and pepper to taste

1) Heat oil in large skillet or Dutch oven over medium-high heat.  Add onions and garlic, and saute, stirring, for 30 seconds.
2) Add kale, reduce heat to medium, and cook, stirring occasionally, for ten minutes.  Add vinegar, stirring to incorporate, and cook for another ten minutes. If kale seems dry, add 1/4-1/2 cup water.  Add salt and pepper to taste (I do about 1/4t each).
3) Reduce heat to medium-low, cover with a tight fitting lid, and let simmer for 1 hour.
4) Remove lid.  Kale should be moist and the leaves quite soft.  If it's not done yet, cover and cook for another 30 minutes.
5) Remove lid and let simmer for 15 more minutes, or until the water is mostly evaporated.  Store in an airtight container in the refrigerator for up to 4 days.