Read her post here: Boiled Kale with a Fried Egg and Toast
We were happy to see it, because that's our preparation of choice, too. We've tried sautéeing kale in olive oil, but it never quite reaches the tenderness we love. Somehow it's sweeter when it's softer, and boiling it for 20 or so minutes (depending on how much kale, of course) leaves it limp but not mushy. You still feel the fluffy curls of the leaves in your mouth and get a nice chewiness.
We don't bother cutting the leaves into strips; we just tear it with our fork (or teeth) once it's cooked. And we toss it with plenty of salt, pepper, and olive oil. Try it. It's incredibly nutritious, too—full of Vitamins A and C.
Do you eat kale like this?
Related: Recipe: Cavolo Nero Kale (another technique: steaming, then serving with tahini and lemon juice)