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Clean Kale under running water. Remove the stems. Chop them roughly.
In a big pot bring water to a boil. Salt generously. Add the pasta and cook it little underdone than you prefer (we will cook it later in the pan while tossing in the sauce). Reserve 1-1.5 cup pasta cooking water just before draining the pasta.
Heat a 12-inch skillet. Heat a tablespoon of olive oil and saute chopped kale for 1-2 minutes until it has reduced to half the quantity (sprinkle a pinch of salt while adding kale to the pan). Remove from pan and keep aside.
Heat remaining olive oil in the same pan. Add minced garlic. Fry for 30 seconds.
When garlic is fragrant, add ¾ cup pasta cooking water and fresh lemon juice. Cook the sauce for 2-3 minutes whisking in circular motion, until the sauce has reduced a little.
Lower heat. Add drained linguine, salt, pepper, red pepper flakes (if using) and fresh lemon zest (if using). Sprinkle grated parmesan. Toss gently until parmesan melts into the sauce and pasta is coated with the sauce and looks glossy. If the pasta looks dry, add ¼ cup more pasta cooking water.
At the end add cooked kale and mix. At this point you can check and add more lemon juice if you wish more tangy sauce.
Serve with more fresh parmesan shaving on top.