Heat the olive oil a large saute pan over medium-high heat. Once hot, toss in the garlic and cook until it starts to turn golden around the edges. Add the red pepper flakes and saute for just 1 minute. Add the kale, season with salt and pepper, and toss and cook until it's nice and wilted down, 3 to 4 minutes. Squeeze in the lemon juice and add the water to the pan. Cook the kale, stirring occasionally, until all the liquid cooks out of the pan, about 5 minutes. The kale will be nice and soft.
Recipe courtesy of Gabriele Corcos and Debi Mazar