Friday I got my first Community-supported agriculture load of kale, turnips, grapefruit, cilantro, chives, collards, bok choy, and radishes. Some of that went to my Mom, but the rest I am trying to use each night. Here is the simple recipe (method, really) that I used for the kale!
Sautéed Kale
1 half of an onion
1 clove of garlic
Bunch of Kale, lightly chopped with hard stems removed
1 tablespoon olive oil
1 tablespoon red wine vinegar Salt and pepper to taste
– Sauté onions and garlic in olive oil until soft.
– Add kale and sauté until wilted and soft, but not brown.
– Remove from heat, season, and stir in vinegar.
– Serve warm!
– Posted from my iPhone
Delusions of Chefery 
I am trying that chicken next….