Step 1

Trim the stalks and ribs from the greens, if they are more then ¼ inch thick.  Chop the stalks and ribs into ¼ inch slices.

Step 2

Put the chopped stalks in a large sauté pan with 1 tablespoon of olive oil and sauté about 5 minutes on medium heat stirring every now and then while you prep the remaining ingredients.  When tender remove from pan and set aside.

Step 3

Cut the destemmed greens into ¼ to ½ inch ribbons.

Step 4

Add remaining olive oil to the pan over medium high, add chopped shallots.   Sauté 3 minutes, add garlic and red pepper flakes stirring for a minute or so. Then add the greens and turn the heat to medium low. Give it a stir every few minutes for about 8-10 minutes.

Step 5

When the greens are wilted and tender add the sautéed stems stirring a minute to rewarm, turn heat off and add lemon zest, salt and lemon juice.  Stir to combine.  Taste and adjust flavor if desired.