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Heat the olive oil in a pan over medium high heat. Add the onion and cook for 3-4 minutes or until just softened.
Add the salt, black pepper and red pepper flakes to the pan. Stir to combine.
Place the kale in the pan, and pour in the chicken broth.
Cook for 5-6 minutes, stirring occasionally, until kale is tender and most of the liquid has evaporated.
Add the garlic and cook for 1 minute, stirring constantly.
Sprinkle the fresh herbs over the top, then serve.