Rolled Kale with Feta and Olives

This is my new favorite recipe from Bittman's vegetarian cookbook. I didn't have olive so used feta and added some pine nuts. It was outrageously good and the presentation was gorgeous. A perfect midweek meal since it took very little time, but could also double as a dinner party dish.

Ingredients:
8 large kale leaves
8 oz feta cheese
2 tablespoons of olive oil
2 tablespoons of garlic
slat and pepper to taste
1/2 cup white wine, stock or water ( the wine made it amazing)
1 cup diced tomato canned or chopped
1/2 cup kalamata olivees
pine nuts optional
1 small red onion for garnish

1) Cut each half of the the kale leaf off, leaving it intact. Save the stems. you should have about a dozen kale leaves and a bunch of stems. Chop the stems and sautee for a few minutes with the garlic until soft.
2) Roll the kale leaves with the feta cheese and pine nuts.
3) Put the rolled leaves on top of the stem and garlic mixture. Repeat until all the ribbons are nestling next to each other in the pot. add the wine and top with the tomato and olives. Return the pan to medium high heat. When the liquid starts to boil, cover and turn the heat down to medium low.
4) cook undisturbed for 10 minutes, then check to make sure kale is tender and cheese is hot.
5) garnish with pine nuts and onion.