Rinse thoroughly to remove sand; remove thick stems and shred leaves into 2inch chunks. Rinse leaves again, but do not dry.
Braise: Heat 2 tsps canola oil in a large skillet over medium heat. Add kale or Swiss Chard, toss until wilted. Add ½ c. dry white wine or dry vermouth. Cover, reduce heat and cook until wilted, about 5 min. Uncover and cook until liquid is reduced to a glaze. Sprinkle 2 tsps balsamic (or rice) vinegar over the greens.
And, if that doesn't sound yummy ... check out this website: Allrecipes
or go directly to this link
Enjoy! Let me know what you think.