Rinse the greens and cut into strips. Use a salad spinner to get rid of the excess water (or else you'll get soggy greens).

Set aside.

Over medium heat, cook the minced garlic in olive oil until softened and just barely tinged brown. (2-3 minutes). If you burn the garlic, it'll turn bitter.

Add the greens and sauté, turning and stirring frequently so that they're coated in the garlic and oil and the garlic doesn't overcook. The greens will wilt down and be a lovely bright green.

Remove from pan, then squeeze about 1 tbsp of fresh lemon juice over the greens. Add salt and pepper to taste. Serve immediately.