Wash the kale leaves, and then finely chop the kale.

Peel the garlic cloves and smash them.

Take a large skillet and pour olive oil in it; use medium flame to heat it up. Pour the kale and chopped garlic. Cook it for extra 3 minutes, stir it at regular intervals; it should be vibrant green in color.

Take it out from the heat and pour the kosher salt and tint of ground pepper. Throw away the garlic cloves and serve the dish quickly while warm. You can sprinkle up some lemon juice if you want to add a tangy vibe.