Not a fan of sautee-ing because I'm superstitious, but you can heat up a bit of olive oil, then garlic and cayenne and ginger, then cubed tofu, then dump a bunch of kale on top. Reduce heat, cover and then cook until kale is bright green. That's a good one.
Preference is to cut up kale or collards or chard (or all combined) with stems at the bottom of the pot, put in half-inch water medium heat and load pot according to density (usually collard and kale stems chopped up, then chopped up leaves.... Like to add nice mushrooms (nice vice from I think it's mycopia.com in the US) and tofu and ginger and garlic and cayenne. Tamari usually isn't necessary unless you know you need to the salt. Tofu and/or legumes (white, azuki, lentils, black, red ... what ever) as preferred/needed.
Kinetic-corporeal joy is known to ALL creatures.