Kale for Breakfast

I eat a fair amount of kale.  I love the flavor and it's a "superfood" (very high in many nutrients especially to prevent cancer).  It's grown year-round by most of the SD farmers and it's very easy to grow at home.

My favorite kale is lacinato or "dino" kale because the stems are soft enough that I don't need to destem it (I can eat the whole leaf - faster to prep and less waste), it's easy to cut (the leaves lay flat and I can chop the thicker stem parts real thin so they are easier to eat), the texture is less tough, it's a beautiful dark color and the flavor is wonderful - sweet, delicate, earthy and green!

I love to cook it for breakfast as a bed for a bit of roasted fingerling, Yukon, or sweet potatoes, topped with an egg from Schaner Farm or drizzled with a touch of stoneground mustard and local honey.
Yum yummy yuminess.

Sautéed Kale
For each serving:
a large handful (a cup or so) of Suzie's Farm kale sliced about 1/4" - 1/2" ribbons (thinner on the stemmy parts)
1/2 teaspoon Springhill butter or olive oil
a clove of Schaner Farm garlic, peeled and minced
sea salt
freshly ground pepper

Melt butter over medium heat in a sauté pan. Add the kale, toss with the butter, and cook, stirring for a couple minutes. Add the garlic and cook stirring for a couple more minutes (I like my veggies just softened and still al dente but if you prefer softer greens, cook them longer). Season with a bit of sea salt and pepper.

Variations
Add a pinch of red pepper flakes in with the garlic.
After cooking, add a splash of lemon juice or vinegar to brighten the flavor.
Add other vegetables: increase the amount of oil or butter and sauté thinly sliced onions or other veggies for a few minutes before adding the kale.
Try other greens, such as mustard, dandelion, chard, or a mix.