Step 1

Remove the stems and chop leaves into 3-inch pieces.

Step 2

Thoroughly wash the kale and drain, it does not need to be completely dry.

Step 3

Heat a large dutch oven over medium heat.

Step 4

Add two tablespoon olive oil, once hot add the onion and saute until softened and lightly browned, 3 to 4 minutes.

Step 5

Add garlic and chili flakes, cook until fragrant, 1 minute.

Step 6

Heat 2 tablespoons of olive oil, then add half of the kale and cook until just beginning to wilt, 1 minute.

Step 7

Add the rest of the kale and cook until wilted, 1 minute.

Step 8

Add vegetable stock, and soy sauce, stir to combine.

Step 9

Cover the pot and reduce heat to medium-low.

Step 10

Cook, stirring occasionally every 5 to 10 minutes, until greens are tender, 25 to 35 minutes.

Step 11

Remove the lid and then increase the heat to medium-high.

Step 12

Cook and occasionally stir until most of the liquid has evaporated and greens start to sizzle, about 8 to 10 minutes.

Step 13

Turn off the heat and stir in rice vinegar and black pepper.

Step 14

Taste and add more salt and pepper as desired.