Kale Braised with Red Pepper

Eat more kale.  And even buy the tee shirt if you want, now that the tee shirt artist in Vermont won the trademark from that chicken fast food chain, finally. Go Vermont!
1 red pepper, sliced
1 large onion, sliced
2 cloves garlic, minced
1/4 tsp red pepper flakes
1/4 cup white wine
8 cups kale, center ribs removed, and chopped

Heat a slug of olive oil in a large pot. Tip in the onions and peppers and cook for about 5-8 minutes to sweat them down a bit and begin to color them. Add the garlic and red pepper flakes and cook another 2-3 minutes. Add the wine and then the kale. Toss well with some tongs, and cover to allow the kale to steam. Salt and pepper to taste.

When the kale has softened - about 10 minutes - remove the top to allow some of the liquid to cook off for another 5 minutes or so. Test the kale, and remove to a serving platter when softened to taste. I prefer the kale to be on the more firm side.

Serves 4.