Gather greens from the garden (it is okay to mix and match the greens). Plan on harvesting at least 2 cups of raw greens per person because they cook down. Wash well. Use tender leaves and remove tough stems. Roll leaves up and slice into slender ribbons or chop.
Heat 1-2 Tablespoons of extra virgin olive oil in a very large skillet over medium heat. Press garlic cloves through a press and add to the oil. Cook the garlic until slightly softened and fragrant, about 30 seconds. Add the damp greens. Toss with tongs until just barely wilted and bright green. Remove from the heat, sprinkle with Himalayan Sea salt and a little white balsamic vinegar or lemon and serve!
