to coat it in the hot oil and adding another handful as the previous one begins to collapse. when all of the kale has been added, season lightly with salt. reduce the heat, cover and cook until tender—about 20 to 30 minutes (possibly longer, depending on the age and variety of the kale). check the kale occasionally as it cooks, adding a few tablespoons of water if the pan seems dry. when the kale is tender, remove the lid and increase the heat so that any liquid left in the pan can cook off. remove the pan from the heat and allow the kale to cool briefly.
while the kale cooks, 