Using a large knife cut the vein out of the kale leaves. Cut the kale leaves into 1" square chunks.
Throw the kale leaves, balsamic vinegar, lemon juice, maple syrup into a large pan or wok and turn the pan onto medium-low.
As the pan heats toss the contents of the pan continuously with a couple of forks until the leaves turn bright green but not wilting. This should take less than 5 minutes.
Immediately remove the kale from the pan and place it onto individual plates or bowls.
Top the kale with crumbled goat cheese, blueberries, and nuts if desired.