Heat a large skillet of medium heat. Lightly coat the bottom of the pan with olive oil and add the smashed clove of garlic. Once you can smell the garlic, about 30 seconds, add the kale and a generous pinch of sea salt and black pepper. Use tongs to rotate the kale as it shrinks down. Don't allow the garlic to brown. Fish it out with the tongs and set it aside.
After a minute of cooking, add the lemon juice. Continue to sauté. Add a tablespoon of water, and allow the kale to cook for about 5 minutes, only stirring occasionally. You are trying to develop a bit of caramelization, but keep most of it nice and green. Chop the removed clove of garlic and add it back in. (Ha ha, you prevented it from burning!) Add pomegranate seeds to the pan in the last 30 seconds. Stir and serve. Enjoy!
Notes
If you don't have a pomegranate on hand, you can substitute raisins or golden raisins. It's very delicious and packs a nice iron punch. In that case, I like to add them in the last 2 minutes of cooking to develop a bit of caramelization.
Recipe by Mamaguru at http://mamaguru.com/lemon-garlic-kale-with-pomegranate-seeds/