1. Thoroughly rinse the kale in cold water, soaking if necessary to remove grit. Tear the kale into chunks.
2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning.
3. Throw in the kale and use tongs to move it around the skillet. Sprinkle in salt and pepper and continue cooking until slightly wilted but still crisp, about 1 to 2 minutes.
4. Remove the kale to a plate and serve. Squeeze the juice of half a lemon over the top, if desired.