So this is a good place for me to start I suppose. A recipe I adapted from some other ones I read while working at a farm.
1 or 2 bunches of Red Russian kale
1 Tbs olive oil
1 clove garlic pressed or well chopped
Splash of balsamic vinegar
Splash of soy sauce
1/3 cup walnuts
Add the oil to a cask iron skillet (or if you don’t have one, some type of frying pan). Heat on medium to medium high. Rinse leaves in cold water. Strip leaves from the stalks and cut or tear into small pieces. When a drop of water pops in the oil add greens. Stir. When the leaves just begin to wilt splash vinegar. Stir again. (You may need to add a bit of water at this point. You need to maintain a bit of liquid in the pan or it will burn). When leaves are completely wilted add soy sauce and garlic. Stir well. Turn off heat and add chopped walnuts. Stir again. Serve warm.
(Other types of kale can be used as can collards or Swiss chard. Russian kale is best though).