Source: Chez Panisse Vegetables by Alice Waters

This is a basic method of cooking greens that works equally well with nearly all leafy greens. It also makes a simple pasta dish: Put on some pasta to cook while you saute, and when the noodles are done, toss them together with some greens moistened with a little more olive oil and a ladle of the pasta cooking water.

2 bunches kale
3 T oilve oil
salt
2 garlic cloves
1-2 T red wine vinegar

Strip the kale leaves off their stems and cut away the tough midribs of any large leaves. Chop coarsely and wash in plenty of water. Drain well but do not spin dry. Heat a large saute pan and add the olive oil and enough kale to cover the bottom of the pan. Allow these greens to wilt down before adding more. When all of the kale has been added, season with salt, stir in the garlic and cover the pan. The greens will take anywhere from just a few minutes to 15 minutes to cook, depending on their maturity. When they are tender, remove the lid and allow any excess water to cook away. turn off the heat and stir in the vinegar.