Instructions

1. Wash the kale florets. Cut the large stems into 1/2-inch slices.
2. Heat a large cast iron skillet over medium high heat. Add 2 tbsp. olive oil to the skillet. When it shimmers, add the minced garlic and stir until the garlic is uniformly brown. Add more oil or adjust the heat as needed to keep the garlic from burning.
3. Add in the kale florets, and stir them into the garlicy oil. Use a microplane zester to zest the lemon right over the kale florets. Reserve the lemon for later. Sprinkle the red pepper flake over the kale and stir.
4. When the kale florets are tender, after about 2 to 4 minutes, season generously with salt and pepper, and squeeze a bit of fresh lemon juice over the kale florets.
5. Serve immediately, or, if desired, mix the florets with hot, cooked pasta. Drizzle additional olive oil and lemon juice over the pasta, and season to taste.