Here's the award winning garlic kale recipe from Mark Bittman in "How to Cook Everything", which is a fantastic cookbook. I use the prechopped garlic from Costco. I also don't add any salt because the chicken stock I use has more than enough salt. I've had this with both collards and kale. Supposedly you can also make it other dark greens like swiss chard and beet greens, but those I've not tried.
[recipe-show recipe=double-garlic-kale]