Steamed Kale

From The Ethnomusicologists’ Cookbook, 2006, ed. by Sean Williams

1 large bunch of dark green kale

2 T butter

Wash and stem 1 bunch of dark green kale. Gather all the leaves together and slice horizontally across all of them in 1/4” slices. Steam or boil for 5 minutes; toss with 2 T melted butter.