Kale with Tomatoes

1lb kale, stemmed, washed, drained but not dry
1 C coarsely chopped tomatoes
1/2 C diced sweet onion
2 cloves garlic, crushed
1-1/2 tsp olive oil
1/2 tsp freshly ground black pepper
1 tsp chopped fresh basil
1/8 tsp dried whole oregano
1 tsp balsamic vinegar

Place kale in a large Dutch oven (do not add water). Cover and cook over medium heat for 6 to 8 minutes, or until tender. Drain well and squeeze between paper towels until kale is nearly dry. Divide kale among 4 serving plates. Mix remaining ingredients; spoon equal amounts over each serving of kale.