Kale

1 large bunch kale (about 1 pound, including stalks)
2 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, chopped
salt and ground black pepper to taste
1 tbsp red wine vinegar (optional)

Wash the kale leaves well. Strip the leaves from each stalk of kale; discard the stems. Coarsely chop the kale leaves.

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; saute until the onion is golden brown. Then add as much kale as will fit in the skillet and sprinkle with salt. When the kale cooks down, add the rest.

Cover and cook over medium heat until the kale is tender, 15-20 minutes. Season with salt and ground black pepper to taste. If using, toss with the red wine vinegar just before serving.

I usually serve kale as the side dish when I am also serving rice, as the two things go together very nicely. I fixed this last year when staying at Kathleen's, and there were no leftovers (I believe Matthew even had seconds).

Makes 2-4 servings.