I didn't have my Bittman book with me, but I remembered cooking collard greens a few weeks back and I thought I'd try to adapt that method with Kale.
1 bundle of raw kale
2 cloves of garlic
salt and pepper
red wine vinegar
The recipe itself was simple; I basically just cooked the garlic until it was soft and then steamed the kale for 5 minutes or so.
When it was finished cooking, I added a bit of salt and pepper and sprinkled it with red wine vinegar.