This comes from CSA member Chris… Enjoy!
1# Red Kale (hard stems & center ribs discarded) Leaves cut into 1″ wide strips
2 tbsp Olive Oil
1 Shallot, thin sliced
1 Garlic Clove, minced
Red Pepper Flake (to taste)
1 tbsp Red Wine Vinegar
1/4 tsp Salt
Cook kale in pot of boiling salt water.
Stir occassionally until just tender. Approx 10 minutes. then Drain
Heat oil in a 12-inch heavy skillet over medium high heat until hot, not smoking.
Sauté shallot, stir occasionally, until softened, 3 to 5 minutes.
Add garlic and red pepper flakes and sauté, stirring, about 1 minute. Reduce heat to medium, then add kale and cook, stirring occasionally, until heated through.
Remove from heat and stir in vinegar and salt.