Sauteed Kale ~ by Bobby Flay

1 1/2 pounds kale stems and leaves, coarsely chopped
3 T olive oil
2 cloves garlic, minced
1/2 c water
Salt and pepper, to taste
2 T red wine vinegar

Heat olive oil in large saucepan over medium-high heat. Add garlic and cook until soft, but not colored. Raise heat to high, add water and kale; toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until liquid has evaporated. Season with salt and pepper to taste; add vinegar and serve. Serves 4.