10 garlic cloves, thinly sliced
2 TBL olive oil
4 tsp. capers, drained
1 pound kale, stemmed, washed & cut into 1-inch pieces
½ tsp sea salt
Freshly ground black pepper
¼ c. water
1 tsp balsamic vinegar

Heat oil over medium heat in a large frying pan and add garlic, sauté until golden brown about 2-3 minutes. Add the capers and sauté for another minute. Add kale, salt, black pepper and water. Use tongs to toss kale, pushing uncooked leaves to the bottom until all the greens are wilted. Cover and simmer until kale is tender, about 5 minutes. Remove cover and turn up heat until liquid is evaporated. Remove pan from heat and add the vinegar. Serve immediately over quinoa or brown rice.    Provided by www.karmachow.com