This is a basic recipe for kale. You can alter it to your liking, by cooking the greens with a few slices of bacon, or adding raisins and your favorite toasted nuts… whatever you like with your greens.
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
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 sauté onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and red pepper flakes and sauté, 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.
