Tear the leaves from the stalks and cut into thin strips crosswise. Rinse in cool water and drain well.

Heat a large skillet over medium-high heat. Add a little olive oil (maybe 1 tsp.) and add the onion. Cook the onion until it starts to soften and take on a bit of color.

Add the kale and a little of the water; only enough so the kale doesn’t stick to the bottom of the skillet, not too much. Use tongs to turn the kale over so it evenly wilts in the hot pan.

Sprinkle with salt and pepper. Continue to cook until for about 5 more minutes, or longer, until it has softened. Add a splash of red wine vinegar.

Transfer to a serving bowl and top with toasted bread crumbs. Serve immediately.