In a large sautè pan or pot, heat olive oil over medium-low heat.
Add garlic, cumin, and chili flakes if using. Cook, stirring for one minute.
Add kale then pour in the stock and wine. Stir to combine.
Reduce heat to low, cover, and let simmer for 5 minutes or until kale is tender. You can add more liquid to the pan if it is drying out before kale reaches desired doneness.
Remove from heat and pour in fresh lemon juice. Stir well. Taste and add salt and pepper as needed.
Notes
Storage: Keep covered in the refrigerator for 5 days.