Southern Pickled Kale

In a large saucepan, combine water, vinegar, salt, brown sugar, hot sauce, Worcestershire sauce, garlic, rosemary and thyme. Bring to a boil. Turn off the heat. Remove the rosemary and thyme and add the kale. Stir until kale wilts into the liquid. Cool to room temperature, then transfer to a glass jar and refrigerate. Will keep up to 2 months.