From the Chez Panisse Cafe Cookbook, by Alice Waters
2 pounds kale
extra virgin olive oil
4 or 5 garlic cloves, finely chopped
red pepper flakes
red wine vinegar
Remove the stems from the kale and chop the leaves coarsely. Wash and drain well, but do not dry. Heat a large sauté pan, and add 1/4 cup olive oil and enough kale to cover the bottom of the pan and cook over high heat while stirring to rotate the leaves. Add more kale as the leaves wilt. When all of the kale has been added, season with salt, cover, and reduce the heat to medium. Cook, stirring occasionally, until the leaves are tender. This should take about 4-5 minutes with young, tender kale. Add a splash of water if the leaves begin to scorch. When the leaves are tender, remove the leaves and allow the excess water to evaporate. Push the kale to one side of the pan and add an extra drizzle of olive oil, the garlic, a pinch of red pepper flakes to the bare spots. When the garlic starts to give off an aroma, stir it into the kale. Turn off the heat, add a splash of vinegar, and season again with salt and pepper, if needed. Serve warm or at room temperature.