Sauteed Kale from Gourmet Magazine

Ingredients

1 lb kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips
2 tablespoons olive oil
1 small red onion, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
Pinch of dried hot red pepper flakes
1 tablespoon red-wine vinegar, or to taste
1/4 teaspoon salt

Instructions

Cook kale in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and red pepper flakes and saute, stirring, until garlic is fragrant, about 1 minute. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through. Remove from heat and stir in vinegar and salt.

Source: Epicurious – Sauteed Kale