CSA Week 2: Kale & egg toast

I would normally make this toast with spinach for breakfast, but I had kale to use up this week. I sauteed the chopped kale with some mustard and lemon juice and then scooped it onto a buttered piece of toast and topped with a fried egg (perfect when the yolk is soft and very slightly runny). I found that the kale was a little chewy and dry for my taste, but still pretty good. Perhaps I should start steaming my kale instead of sauteeing? Anyone have suggestions on keeping kale from getting crispy?