Smash two garlic cloves with the flat of your knife, and then remove the skins.
In a large wide pan, over medium heat, add the olive oil and butter.
Sauté the garlic cloves, until fragrant and lightly browned, about 1 minute. Remove garlic and reserve.
Add kale to the pan and sauté, stirring constantly, until it turns a bright green, about 3-4 minutes.
Add salt and pepper, nutmeg, and red pepper flakes. Stir to incorporate.
Stir in ½ cup chicken broth. Return garlic cloves to the pan, nesting on top of the kale.
Cut heat back to a low-simmer, cover and cook for an additional 4 minutes. To prevent burning, check periodically to make sure there is still some moisture in the pan, and add additional broth as necessary.
If desired, serve topped with shaved pecorino romano cheese.