3 TBSP Olive Oil

4 Garlic Cloves, thinly sliced

2 Fresno Chile peppers, halved, seeded and thinly sliced

1/2 TSP crushed Red Pepper

2-3 bunches of Curly Kale, stemmed and leaves coarsely chopped

1 Lemon, juiced (2-3 TBSP)

Salt and Pepper, QB