Kale and Water Chestnuts in Curried Cream
Boiling kale before sautéing it is key to making it tender. If the stems and center veins are very tough, Marcia Kiesel advises removing them: Fold the kale leaves in half with the vein side out, then pull up on the stems. Other creative ideas for braised greens are Kale with Currants, Lemon and Olives and Kale with Shiitake Mushrooms.
Slideshow:More Recipes for Greens