Italian Kale

From, contributed by Ellen Meyer


1 Bunch Kale, stems removed and leaves          1 clove garlic, minced

   coarsely chopped                                          1 TBSP olive oil          

2 TBSP balsamic vinegar                                  Salt and Freshly ground black pepper

                                                                           to taste


Cook the Kale in a large, covered saucepan over medium-high heat until the leaves wilt.  Once the volume of the kale is reduced by half, uncover and stir in the garlic, olive oil and vinegar.  Cook while stirring for 2 more minutes.  Add salt and pepper to taste.