Fork-and-Knife Kale

I had lots of kale left over after the chorizo soup, so I found a recipe in The Slow Mediterranean Kitchen that's basically braised kale over bruschetta. Saute chopped kale in olive oil with a garlic clove for 10 minutes, until it starts to wilt. Then add some water, salt, pepper and pepper flakes and steam covered for another half an hour (the liquid was gone from mine at this point). Drizzle the kale with balsamic vinegar (which reminded me of the spinach with vinegar we used to have when I was a kid, only better), then toast some bread, drizzle it with olive oil and scrape a garlic clove on it, put the kale on top, then top that with shavings of pecorino romano.