In a wok or large sauté pan, heat olive oil on medium heat. Add greens. Cover to wilt. Then uncover, use tongs to lift and toss. Add a bit of water if necessary. Increase heat to high and cook until liquid is evaporated and greens are wilted. Toss in minced garlic. Season with salt and pepper. Cover and keep warm.
Mary James dishes it out: Use whatever greens you have on hand.....kale, chard, collards all work well. Spinach is too wimpy.