2 lbs or 2 bunches of your favorite greens (spinach, kale, swiss chard, etc. For this version I used 1 bunch of baby spinach and one bunch of kale, stems removed.)
2 cloves garlic, peeled and thinly sliced
1/4 C olive oil
Soak and rinse the greens in several changes of cold water. Place the greens in a wide pan with no more water than what clings to them from their soak. Turn the heat onto medium low, sprinkle a generous pinch of sea salt, and cover. Cook until tender, about 6-8 minutes. Remove the greens from the pan and place in a bowl.
Place the olive oil and garlic in the pan and turn the heat to medium-high. Cook until the garlic is golden. Remove the garlic and set aside. Add the greens back into the pan with the oil. Turn to coat and cook for a minute or two. Taste and season with more salt if necessary. Remove the pan from the heat. Add the garlic back into greens. Finish with the juice from half a lemon.