Just in case you get some kale in your own summer vegetable adventures, this is how Dan prepared it.*
Saute some chopped sweet onion and red peppers in a tablespoon or two of olive oil. Add a partial package of frozen green beans. Stir them around. Dump in a few (too many) red pepper flakes. Search the cupboard for some chicken stock and add a cup or so. Throw in a few raw almonds for crunch. Let the concoction simmer for a few minutes. Meanwhile, wash and stem your kale and toss it into the pot. Saute until the kale cooks down, about 5 minutes. Enjoy!
*Confession: I tried to micromanage him through his recipe after I asked him to make it. It's a bad habit of mine -- asking Dan to do something and then jumping in to take over. These were various sentences that a fly on the wall might have heard: Aren't you going to use a whole package of green beans? Why did you add whole almonds? There are slivered almonds in the freezer! Don't you think you should wash the kale? The salad spinner is in the fridge. How are you washing it?
I need to show Dan that I trust him in the kitchen, and with a few more experiences like these, I'll zip my lips in anticipation of the tasty results.