A quick method for cooking kale in a hot skillet with olive oil and garlic until tender with crispy patches. Finish with a pinch of chili flakes and big squeeze of lemon.
Strip the leaves of kale from the stems. Save the stems for making veggie stock or discard/compost.
Tear the leaves into a few piece, wash and dry well. Wet kale won't get crispy and will spatter when it hits the pan.
Set a large, heavy (ideally cast iron) pan over high heat. When it's good and hot, add the olive oil and garlic to the pan. Let it sizzle for about 30 seconds, doing your best not to let the garlic brown.
Add as much of the kale as will comfortably fit in the pan (kale hates to be uncomfortable). Add a pinch of salt. Use a pair of tongs to turn the kale in the pan to wilt sightly. After about 30 seconds to a minute, when the kale reduces, add more raw kale and continue until all of the kale is in the pan.
Transfer to serving dish.