Time: 20 minutes
4 cloves garlic, thinly sliced
¼ tsp crushed red pepper flakes, plus more
10 cups torn mixed greens (such as kale, collards, cabbage, turnip greens, lettuce)
Kosher salt and freshly ground black pepper
¼ cup black olives, pitted, halved
2 Tbsp. (or more) fresh lemon juice
Heat oil in a large skillet over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes.
Add red pepper flakes and cook, stirring, until fragrant, about 1 minute.
Add greens a handful at a time, tossing until wilted between additions.
Season with salt and pepper and cook until all greens are wilted and softened, about 3 minutes longer.
Add olives and lemon juice and toss to combine; season with red pepper flakes and more lemon juice, if desired.
Based off a recipe from bonappettit.com