Rockin’ Red Kale

Gather your ingredients together.

Sauté the onion in a large non-stick skillet on low heat, until translucent.

Add coarsely chopped kale leaves to the onions and cook, covered, stirring occasionally until the leaves are wilted but still bright green.

Stir in the vinegar and red pepper flakes.

Add salt and pepper to taste, and serve immediately or at room temperature.