Garlicky kale

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2 pounds kale (~ 2 bunches)
4 tablespoons extra virgin olive oil
4-5 cloves garlic
pinch red pepper flakes
splash red wine vinegar
salt to taste
freshly ground black pepper

Remove stems from the kale and chop the leaves coarsely. Wash and drain
well but do not dry. Heat a large saute pan, add 3 tablespoons of the
olive oil and enough kale to cover the bottom of the pan, and cook over
high heat while stirring to rotate the leaves. Add more kale as the
leaves wilt. When all the kale has been added, season with salt, cover,
and reduce the heat to medium. Cook, stirring occasionally; the cooking
time will depend on the maturity of the kale. Young kale will be tender
after 4-5 minutes. It may be necessary to add a splash of water if the
leaves begin to scorch. When the leaves are tender, remove the lid and
allow any excess water to cook away. Remove the kale to a warm bowl and
set aside. Add the remaining tablespoon of olive oil to the pan along
with the garlic and red pepper. Saute just until you smell the aroma of
garlic. Sprinkle the garlic and red pepper over the kale and toss with
a splash of vinegar. Adjust the salt and pepper to taste. Serve warm
or at room temperature.