Wash greens, cut off tough ends of stems, and chop greens into large pieces.
Cut cloves into large pieces (2-3 per clove) or crush slightly with flat side of chef’s knive.
In pot, put oil, garlic, a few grinds of black pepper, a generous pinch of salt, and a pinch or two of red pepper flakes.
Cook over lowest heat until garlic softens or begins to brown.
Add greens to pot.
Increase heat to between medium hot and hot.
Cook, covered or uncovered, until green portions of greens are wilted and stems begin to soften. The cooking time will vary greatly depending on the type and quantity of greens cooked.
