These are essentially simmered or poached greens served either hot or at room temperature. This recipe is a good way to use several bunches of greens at one time. Remember that some greens, such as collards, will take longer to cook and become tender than spinach, so you will need to add different greens at different stages–there is no precise timing; add them as you see fit.

3 T extra-virgin olive oil
2 – 3 cloves garlic, minced
2 – 3 bunches greens, trimmed, washed, stemmed if necessary, coarsely chopped
1/2 c pitted black olives, coarsely chopped
2 c water, plus more as needed
2 T lemon juice
salt and pepper, to taste
additional chopped garlic, olives and/or lemon juice, for garnish

1. Heat the oil in a large pot. Stir in the garlic, and sauté for a minute. Don’t let garlic brown. Add the greens, in batches, allowing each batch to wilt before adding another; then the olives, mixing well. Add water and simmer gently until the greens are very tender, anywhere from 5 to 30 minutes. Stir in the 2 T of lemon juice and remove from heat.

2. Drain greens into a colander set over a bowl. Transfer greens to a serving dish and garnish with some fresh chopped garlic, olives, and/or drizzle with more lemon juice. Or, put servings of greens into individual bowls, add some of the cooking liquid, garnish as above and serve alongside main plates. If not using the cooking liquid, save it for broth or as a nutritious beverage.