Garlicky Braised Kale with Balsamic Vinegar and Capers

• 10 cloves garlic
  
• 2 tbsp olive oil
  
• 4 tsp capers, drained
  
• 1 lb kale, stemmed, washed, and cut into 1-inch pieces
  
• 1/2 tsp salt
  
• Freshly ground black pepper
  
• 1/2 cup water
  
• 1 tsp balsamic vinegar

Whack each clove of garlic with the side of a heavy knife to lightly crush it, and then slice each smashed piece in half. 

Combine the olive oil and garlic in a medium saucepan and place over medium heat. Saute, stirring, until the garlic starts to brown, 2 to 3 minutes. 

Add the capers and saute for another minute. Then add the kale, salt, a sprinkling of black pepper, and the water. Use tongs to toss the kale, pushing the uncooked leaves to the bottom, until all the greens are wilted. 

Reduce heat, cover, and simmer until all the kale is tender, about 10 minutes. 

Uncover the pan, turn the heat to high and boil, stirring frequently, until the liquid has almost evaporated. Remove the pan from the heat and stir in the vinegar.

Stir immediately. 

From "The Healthy Hedonist," by Myra Kornfeld.