Remove and discard the coarse parts of the kale stems. Chop or tear the leaves.

In a large skillet, heat the oil over medium heat. Add the kale leaves, garlic, pinches of salt, and several grinds of pepper. Sauté for 2 to 4 minutes, tossing (I like to use tongs for this), until the kale has wilted down.

Turn off the heat, squeeze a little lemon juice over the kale, and toss. Season to taste and serve.