Saute garlic in oil. Chop kale fine, trimming tough stems. Fry until bright green. Turn off heat, cover and let sit until wilted. Serve warm.

Alternative: Boil a large pot of water, salted to taste. Blanch the kale for 3 minutes. Remove with a sieve. Discard kale water. In the same pan, fry sweet corn with garlic or green onions. Mix in the drained kale, and continue cooking until all the water is evaporated.