Sauteed Greens, Collards and Kale

Rinse collards and kale well in a large bowl of cold water. Drain and cut off the tough stems. Cut leaves into 1/4-inch strips.

In a well-seasoned wok, heat the olive oil over moderately high heat. Add the garlic and cook, stirring, 30 seconds. Add half of the greens and cook, stirring, 30 seconds.

Add half of the greens and cook stirring, for about 1 minute, until they begin to wilt. Add the remaining greens and cook, stirring constantly, for 8 to 10 minutes, until the greens darken slightly and are fairly tender.

Season with the salt, pepper, and lemon juice.