2 bunches kale, washed, stems removed, leaves coarsely chopped
3 tablespoons olive oil
1/2 cup water
sea salt to taste
3 cloves garlic, minced
1 – 2 tablespoons red wine vinegar
Heat a large skillet over medium heat and add the olive oil, water, and enough kale to cover the bottom of the pan. Allow greens to wilt down before adding more. When all the kale has been added, season with salt, stir in garlic, and cover. Cook about 15 minutes until kale is tender. Stir in vinegar.