Crisp Medley of Sautéed Greens with Kalamata Olives

1. Heat Olive Oil and Cook Garlic

Begin by heating a generous drizzle of extra-virgin olive oil in a large skillet over medium heat. Once the oil is hot, add the thinly sliced garlic cloves. Cook the garlic for about 2 minutes, stirring occasionally, until it just begins to turn a light golden brown.

2. Add Chile Flakes

Sprinkle in the dried chile flakes and continue to cook for about 1 minute, until the flakes become fragrant.

3. Add and Wilt Mixed Greens

Add the mixed greens in batches to ensure even wilting. As each batch of greens begins to wilt and reduce in volume, add more to the skillet. Season with a pinch of kosher salt and freshly ground black pepper. Continue to cook for about 3 minutes after adding the last batch of greens, stirring occasionally.

4. Add Olives and Lemon Juice

Once the greens are tender, add the pitted and halved Kalamata olives along with the fresh lemon juice.

5. Adjust Seasoning and Serve

Taste the greens and adjust the seasoning if needed. Serve immediately, enjoying the crisp, flavorful medley of sautéed greens with the salty bite of Kalamata olives and the zesty finish of lemon juice.