Heat the Olive Oil (1 tablespoon) in a medium skillet, then add the Shallot (1) and Garlic (2 clove). Cook on medium for 1-2 minutes, stirring often.
Add the Kale (4 cup), Red Chili Pepper (1/2), and Water (1/2 cup). Continue to cook, stirring often, until kale is tender but still has some texture and all the water has been absorbed, about 10-12 minutes.
Stir in White Wine Vinegar (1 tablespoon) and season with Salt and Pepper (to taste).
While the kale is cooking, fill a shallow pot, half full with water. Bring to a gentle simmer and add Distilled White Vinegar (1 tablespoon) and a sprinkle of salt. Crack Large Egg (4) one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel-lined plate to absorb excess moisture.
Toast Italian Bread (4 slice) and butter if desired, then top with a generous portion of sauteed kale and a poached egg. Sprinkle with Crushed Red Pepper Flakes (to taste) if desired. Serve immediately. Enjoy!