Step 1

First blanch the greens in boiling salted water until they taste good to you. If using wild greens, this could take 10-15 minutes, fresh, cultivated greens may take seconds.

Step 2

If the greens are very long, consider chopping them coarsely so they can fit on a spoon. Cut the root end off each clove of garlic, then slice as thin as you can with a knife or mandoline (long or short way—either is fine) then heat in a 8 inch pan with the oil until the garlic is lightly browned and aromatic, about 4-5 minutes on medium-low heat.

Step 3

The deeper the color you can put on the garlic, the better the flavor, just keep in mind it can’t burn.

Step 4

Add a pinch of chili stir for a second, then add the greens, season, stir to heat through and coat with the garlic and oil. Taste the greens, they should taste pleasantly seasoned with salt, and scented with garlic.

Step 5

Heat the greens until hot throughout, taste again and adjust the seasoning, then serve with lemon on the side, and extra olive oil if you like.