Sautéed Kale With Red Wine Vinegar & Almonds

Heat the oil in a large, heavy pot set over medium high heat.

Add the garlic, and cook over medium heat, stirring occasionally, until the garlic is softened and very lightly browned, 2 to 3 minutes.

Add the kale and toss to coat with the oil.

Season with salt and pepper.

Pour in the vinegar, toss well with tongs, and turn up the heat to medium high.

Cover and let cook, lifting the lid to toss occasionally, until the kale is wilted, 6 to 8 minutes.

Transfer the kale to a serving plate or platter, and top with the almonds if desired.

Serve warm.