1 tablespoon extra virgin olive oil
1 clove garlic, sliced thin
1 pound of mixed greens (i.e. spinach, Russian kale, curly green mustard, tatsoi, red bok choy, arugula, mizuna), thick and tough stems removed.
salt and pepper, to taste
Heat olive oil in a large sauté pan until shimmering, not smoking. Add garlic, stir quickly and add the greens. The lettuces and leaves will take up a lot of space. Keep stirring and tossing until they start to wilt. Season with salt and pepper and serve immediately.