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Pull the kale leaves off of their stems. Stack them on top of one another, and use a sharp knife to slice into thin ribbons.
Zest one lemon, and juice two lemons. Thinly slice the garlic clove.
Put a large pot of water over high heat, covered, until it comes to the boil.
Salt well, and add the pasta.
Cook the pasta about 8-10 minutes, until it is al dente - it should have just a little bite to it.
In the last minute of cooking time for the pasta, add the kale to the pot and stir to submerge it.
Remove one-cup of water from the pasta pot and set aside.
Remove the pasta and kale from the heat, and drain well.
Return the same pot to medium heat.
Add lemon juice, lemon zest, thinly sliced garlic, red pepper flakes, and olive oil to the pot. Stir well to combine.
Let the garlic oil cook for 3-5 minutes, until the garlic is just beginning to turn golden.
Add the pasta and kale, and stir to combine well.
Let the pasta stand for 5 minutes for the flavours to combine.
Give everything a good stir, and add a touch of the reserved pasta water to loosen it up a bit.
Serve hot, with shavings of Parmesan.