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Gather the ingredients.
In a large skillet or Dutch oven , heat the oil over moderate heat. Add the garlic and chili flakes and sauté for 2 minutes, until the garlic just begins to brown.
Add the kale in batches and toss to coat with oil. When all of the kale is added to the pan, cover and steam for 5 minutes.
Remove the lid, season with salt and pepper to taste, and continue cooking for 3 minutes, or until the moisture has mostly evaporated. Serve immediately.