A friend at work loves kale too and mentioned that growing up her mother would cook it and drizzle it with vinegar. So I decided to try it. Lovely!
Pan-Toasted Kale with Balsamic Vinegar
1 bunch kale
1 Tbsp. olive oil
salt and pepper, to taste
1 tsp. balsamic vinegar
Wash and dry kale leaves and tear into bite-sized pieces. Heat olive oil in a skillet over medium heat. Add kale to skillet and sprinkle with salt and pepper. Saute, stirring frequently, until kale is toasted and starting to get browned spots. Remove from skillet and toss with balsalmic vinegar. Taste, adjust seasoning by adding more salt, pepper, or vinegar.