Thoroughly rinse the kale in cold water, soaking it in the water if it seems gritty or sandy. Tear the leaves into chunks and discard the stems.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning. Throw in the kale and use tongs to move it around the skillet. Sprinkle in plenty of salt and pepper and the red pepper flakes. Continue cooking until the kale is slightly wilted but still a little crisp, about 2 minutes. Drizzle over some sesame oil and toss.
Transfer the kale to a plate and serve it to anyone who has a hankering for a huge dose of beta-carotene and vitamin K!
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