1 1/2 lbs fresh kale, tough stems removed, leaves chopped
2 cups water
1 tbsp olive or coconut oil
8 garlic cloves, thinly sliced
1 tsp red wine vinegar
1/2 tsp salt
1/4 tsp red pepper flakes (or less, if preferred)
In a large saucepan bring the kale and water to a boil over medium-high heat. Cover and cook until the kale is tender but still bright in color - about 6 to 8 minutes. Drain well.
While kale is cooking, heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, until golden brown - be careful not to burn. This will take about 4 minutes.
Add well drained kale to skillet along with the vinegar, salt, and red pepper flakes; stir to mix well before serving.