4 tablespoons olive oil
4 garlic cloves, thinly sliced
1/2 medium red onion, thinly sliced
2 pounds spinach leaves or dandelion greens, tough
stems removed, well rinsed but not dried
1/2 cup fresh lemon juice
Salt and freshly ground black pepper, to taste
In a large, deep skillet, heat the oil over medium heat. Add the garlic and the onion, if using it, and cook until the garlic is soft, about 2 minutes. Turn down the heat to medium-low. Stuff all the greens into the skillet, mixing well a couple of times to coat the leaves a bit with the oil. Pour the lemon juice over the greens. Cover and cook until the greens are wilted, 4 to 6 minutes. Season with the salt and pepper. Serve immediately.
Makes 4 to 6 servings.