Sautéed Kale

1/4 cup olive oil
3 cloves garlic, peeled and sliced
1 bunch of kale, stemmed with leaves roughly chopped
1/2 vegetable stock
salt and pepper to taste
2 tablespoons red wine vinegar

Heat olive oil in a large saucepan and set over medium high heat. Add garlic and cook until soft.

Add kale to the pan and turn the heat to high. Add the stock and toss. Cover. Cook for 5 minutes, until the kale is soft and wilted but still green. Remove cover and cook for another 1-2 minutes, stirring occasionally until all the liquid has evaporated. Season with salt and pepper and add the vinegar.