[Verdure Saltate]
Serves 6

2 Tbs. Olive Oil
3 Cloves Garlic, finely chopped
3 Pounds Fresh Greens (such as Kale, Swiss Chard, Spinach, or Beet Tops) washed and rinsed and stems removed
2 Tbs. Lemon Juice
Salt and Fresh Ground Black Pepper, to taste

METHOD:
In a large skillet, heat the oil over medium high heat. Add in the greens and stir to coat with hot oil. Add in garlic, and toss well to evenly distribute. Cover pan with lid and cook for about 1 minute or until they are just wilted (heartier greens will take a little longer). Sprinkle with lemon juice and season with salt and pepper. Serve immediately.