Basic Sauteed Kale

At one point I spent a lot of time looking for ways to eat more dark leafy greens.  This is one of my favorite leafy green recipes.  The original recipe is from EatingWell.com.

Ingredients

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1-1 1/2 pounds kale, ribs removed, coarsely chopped
• 1/2 cup water
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 2-3 teaspoons sherry vinegar, or red-wine vinegar
• 1/4 teaspoon salt

[Edited 2/14/13: I recently made the best iteration of this dish I've ever had.  Here was the secret -- since I'm typically too lazy to measure, I used one small bunch of kale as sold by the grocery store (it was just right for two people), the 2 cloves garlic and just over 1/2 cup of the water stated in the recipe, then 2 shakes of crushed red pepper, 2 shakes sherry vinegar, and 2 shakes of salt from the salt shaker.  The salt shaker in question only has one hole, so it probably only takes 1 shake if you have a more generous shaker.]

Directions

1. Heat 1 tablespoon oil in a Dutch oven (or just a massive soup pot, like I use) over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar to taste and salt.