Sauteed Kale

• 1 pound kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)
• 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

1. 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.
2. 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.
3. Add garlic and red pepper flakes and saute, stirring, until garlic is fragrant, about 1 minute.
4. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through.
5. Remove from heat and stir in vinegar and salt.

kale, olive oil, red onion, garlic, hot red pepper, redwine vinegar, salt

Taken from www.epicurious.com/recipes/food/views/sauteed-kale-108742 (may not work)