Step 1

In a large skillet or Dutch oven, heat the oil over moderate heat. Add the garlic and chili flakes and sauté for 2 minutes, until the garlic just begins to brown.

Step 2

Add the kale in batches and toss to coat with oil. When all of the kale is added to the pan, cover and steam for 5 minutes.

Step 3

Remove the lid, season with salt and pepper, and continue cooking for 3 minutes, or until the moisture has mostly evaporated. Serve immediately.