2 large bunches of kale (remove stems, chop leaves)
4 cloves garlic, minced
2 tsp red pepper flakes
2 tsp red-wine vinegar
¼ cup plus 2 tbsp extra virgin olive oil
In a large skillet, heat ¼ cup oil over medium heat. Add kale in a 1-inch layer, and cook until wilted. Keep adding kale in layers until all is wilted. Cover and simmer for 15 minutes, stirring occasionally, until tender. Tilt skillet and add 2 tbsp oil to the lower end, closest to the burner. Add garlic and red pepper to oil, heat to sizzle and toss with kale. Add vinegar and salt and pepper to taste. Remove from heat and serve kale warm.