¼ cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
½ cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper
1 tablespoons red-wine vinegar
Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and pepper, add vinegar and toss to combine.