Kale Saute

1 ½ lbs kale, with stems removed and leaves coarsely chopped
3 T. Olive Oil
3 cloves garlic, minced
½ cup vegetable stock or water
Salt and pepper
2 T. red wine vinegar
Heat olive oil in a large skillet over medium high heat. Add the garlic and cook until soft. Raise heat to high add the stock or water and Kale. Toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper. Add Vinegar