Instead, here's a recipe I cobbled together for dinner tonight that came out better than I expected.
Kale with Peppers and Onions
1 onion, sliced
1 red/orange/yellow bell pepper, sliced
2 bunches kale, stemmed and roughly chopped
garlic, chopped, about 2 cloves' worth
2 Tbsp olive oil
1 Tbsp sugar
2 tsp chicken bouillon (powder)
1 tsp molasses
1/8 tsp cayenne pepper
3/2 Tbsp cider vinegar
Heat a hefty dollop of butter in a large pot over medium heat until it foams and subsides, then add the garlic and onion.
Sautee for a minute or two then add the peppers.
Reduce heat a bit and cook, stirring occasionally, for about five minutes.
Add the kale and stir frequently until it's all started wilting, then stir occasionally.
Meanwhile, whisk together the olive oil, sugar, molasses, chicken bouillon, cayenne, and vinegar to make a sort of dressing. Taste and adjust.
Add the dressing to the pot and mix well. Cook a bit longer to meld the flavors. Maybe try to reduce the liquid, maybe add a bit of cornstarch slurry to thicken.