The quantities of ingredients given above are for one large pizza, and may be added to in the same proportion, for the number of pizzas being prepared. Salt and pepper to be added to taste.
Wash and pat dry the kale or dry in a salad spinner. Mince the garlic and thinly slice the onion. Grate the cheese.
Slice the kale into ribbons and then again crosswise into about 1" long pieces. I rolled the kale into a rough cigar shape, sliced it into ribbons, and once more slice each ribbon roll into 3 across the width.
Heat a small frying pan and add oil. Add the garlic, sauté for about a minute, even less if the garlic begins to brown. Add the onion and sauté on low flame for about 5 minutes, without letting it brown.
Add the kale and sauté for another 3 minutes on low flame, stirring frequently, till the kale wilts and reduces drastically in volume.
Add a little salt and pepper. I used ⅛ teaspoon of salt, but you need to check the quantity and taste, and then add, as the kale would have wilted down to a few spoonfuls, and a little salt would go a long way.
Stir and remove the pan from the stove, transferring the kale and onion to another container immediately, so that the kale does not continue to cook in the hot pan.