Wash and tear the kale into small pieces, removing the stems. Chop the onion and mince the garlic.

Heat a large nonstick pan to medium high. Add the oil, chopped onions, and garlic. Sautee until the onions are clear and begin to carmelize. Stir often. Be careful to not allow the garlic to burn.

Ad the torn kale and cook, tossing often, until the kale is wilted and suitably tender. Sprinkle with a little bit of balsamic vinegar if desired.