Sauteed Kale & Potatoes

Sautéed Kale and Potatoes
Large bunch of kale (about 8-10 leaves)
Potatoes (about 2-any kind-if small, use more!)
oil for sautéing, salt , and pepper, spices (curry powder or Mrs Dash)
Onion (half medium size, red or white or yellow, or can use green onions)
Garlic (at least one clove, more if you like it!)
About a cup of water or broth.
Dash of vinegar (red wine, balsamic, or rice wine are all good) or lemon juice
You can also add other veggies-cauliflower is good, tomatoes too. This is a pretty free-form recipe.
Wash kale and tear or cut into bite sized pieces. Kale can be really sandy, so I usually wash the whole leaves then again after I tear it up. I put it in a salad spinner to dry.
Cut potatoes into cubes-about ½ inch.
Dice onion.
Cut any other veggies into about the same size pieces as the potatoes.
Heat up oil in large skillet-medium heat. Add onions , and sautee for about 3-5 minutes. Add potatoes and cook until slightly translucent or a little brown. Add kale and cook for about 3-5 minutes, stir and mix in. It all might not fit in the pan at first but will cook down. Add salt , and pepper to taste, and any other spices-curry powder is tasty. Add dash of vinegar or lemon juice at this time-about half a tablespoon. When the kale is all wilted and the other veggies are tender, add about ½ cup of water or broth. Use your spatula to scrape up any brown bits that are on the bottom of the pan , and mix well. Add more liquid if it looks dry, and put the lid on the pan for about 5 minutes to steam.
Tips:
Kale can be tough, so sautéing it for a while (10 minutes or so) before you steam it will help make it more tender.
Kale can be a little bitter sometimes, so the vinegar/lemon juice helps combat this. If using tomatoes, sometimes they are acidic enough but everyone has their own tastes.
When I cook veggies, I find the flavor is the best when you don’t stir them around too much. They can brown a bit in the bottom of the pan , and when you add a little water, that helps release the flavor