1 large bunch kale, rinsed, stemmed and coarsely chopped
5 cloves garlic, minced
3-4 tbsp. olive oil
1/2 to 1 cup water
1/4 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 tsp. red pepper flakes
2 tbsp. red wine vinegar
1. Heat 3-4 tbsp. of olive oil over medium high heat in a large skillet or saute pan. Add the minced garlic and toss briefly until just softened (do not brown).
2. Add the chopped kale to the pan. Toss to coat the leaves with the olive oil. Add the water (1/2 cup at first, then more if the water evaporates too quickly). Stir, then cover the pan and let the kale cook for 7-10 minutes until wilted but still green.
3. Remove cover and season the kale with salt, black pepper, red pepper flakes and the red wine vinegar. Taste and adjust seasonings if needed.
4. Remove from heat and serve as is or as a side dish to a meat or fish entree.