Remove kale from stems.
Lay leaves on top of one another, roll into a cigar-like shape. Slice so that kale forms small strips.
Dice hot pepper and shallot into small cubes.
Heat oil in a large pan with high sides on medium heat.
Saute pepper and shallot in oil for about 5 minutes.
Add in kale, toss lightly for about 3 minutes, until cooked through and slightly wilted.
Add salt and pepper, mix.
Serve immediately – possibility to sprinkle with lemon juice.