Rinse the kale and remove the fibrous middle rib.

Slice the kale leaves into ribbons.

Mince the garlic.

Dice the yellow or sweet onions.

Heat olive oil in a pan over medium heat.

Saute the minced garlic in olive oil until fragrant.

Add the diced onions and saute, stirring constantly, until the onions are limp.

Ensure the garlic and onions do not brown.

Add the sliced kale and saute for 15-20 minutes, or until tender, stirring frequently to prevent scorching.

Add the tomatoes and green chiles.

Season with salt and pepper to taste.

Stir everything together.

Cook until heated through, about 1-2 minutes.

Serve over rice or combine with blackeyed peas or refried beans and rice for vegetarian wraps.