Wash the kale well. Lay it on a cutting board Curafen Review and  cut off the ends (about two inches off of the base), which will include the toughest portion of the stems. I don't remove the stems above this point, as they are tender enough to eat when cooked (if they are finely chopped). Cut the kale into thin ribbons. You should have 2 cups (packed) of kale ribbons. Next, place the kale along with the broth, oil, garlic, and two teaspoons tamari into a medium-large skillet. Cook over medium-high heat for 5-10 minutes, stirring often. I prefer to cook my kale less, more toward the 5 minute end, although many people like theirs more well done. You make the choice.


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