Heat oil in large skillet over medium. Add garlic and chili, cook for one minute or until fragrant.
Add kale and stir around to begin wilting leaves. If leaves are still wet from washing, place a lid over pan and let steam wilt leaves quicker, or add a splash of water to do the same. Remove lid after 2-3 minutes.
Season greens with salt and add lemon. Stir and remove from heat. Greens should be wilted but still have a little 'bite'. Serve warm.
Replace kale with other greens, similar in texture, such as swiss chard, mustard greens or spinach (not baby).
If you find dark, leafy greens on the bitter side, use Balsamic vinegar instead of lemon for a kiss of sweetness :)