1. Wash kale and strip the leaves off the stalks. Discard the stalks and coarsely chop kale. Bring 2 cups water to a boil in a 10 to 12 inch skillet that has a tight-fitting lid. Add the kale and cook, covered, over high heat, stirring occasionally, until tender, approximately 5 minutes. Remove and drain, saving the cooking liquid to drink.
2. Rinse out and dry the skillet, then use it to heat the olive oil over medium heat, lifting and tilting the pan to coat. Add celery and sauté for 3 to 4 minutes.
3. Stir in garlic and red pepper. Cover and cook over medium heat for 2 minutes. Stir in precooked kale and cook to heat through.
4. Season to taste with a pinch of salt and serve hot.