First, take your lacinato kale and give it a good rinse under cold water. Kale tends to hide dirt and grit in its crevices, so don’t skimp on this step. After rinsing, remove the tough stems by slicing along each side of the stem with a knife. Chop the leaves into bite-sized pieces. If you’re feeling fancy, you can give the kale a spin in a salad spinner to dry it off, or just pat it dry with some paper towels.

Place your large skillet on the stove and turn the heat up to medium. Add the olive oil and wait for it to shimmer. This is the perfect moment to pretend you’re hosting your cooking show, so feel free to narrate what you’re doing to an imaginary audience.

Add the thinly sliced garlic to the skillet. Make sure to stir the garlic often so it doesn’t burn. Once it starts to turn golden and fragrant, which should take about 1-2 minutes, you’re on the right track.

Now, introduce your chopped lacinato kale to the skillet. You might think there’s too much kale, but it will cook down, I promise. Stir the kale for about 5 minutes until it starts to wilt and become tender. If you’re feeling dramatic, give the skillet a good toss. Just make sure your audience (real or imaginary) gets a good view.

Sprinkle the red pepper flakes, salt, and black pepper over the kale. Continue to cook for another minute or two. This is where the magic happens, and your kitchen starts smelling like a fancy Italian restaurant.

Remove the skillet from the heat and squeeze fresh lemon juice over the kale. Give it one last stir to make sure the lemon juice is evenly distributed.