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With 2 large bunches of kale, use your hands to pull the kale leaves from their stems. Coarsely chop the leaves. Rinse them, but do not dry.
Heat 2 tablespoons olive oil in large, wide, high-sided sauté pan over medium heat until shimmering. Add 3 cloves thinly sliced garlic and a pinch red pepper flakes, if using, and cook, stirring, until fragrant, about 1 minute (do not let the garlic brown).
Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added. Stir in ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes. Remove from the heat, stir in the juice of 1 small lemon, and serve.