INGREDIENTS:
1 large bunch collard greens, about 1 to 1 1/2 pounds
1 large bunch kale, about 1 to 1 1/2 pounds
3 tablespoons olive oil
6 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 teaspoons fresh lemon juice
a few dashes hot pepper sauce, optional

PREPARATION:
Rinse collard greens and kale well in a large bowl of cold water. Drain and cut off tough stems. Cut leaves into 1/4-inch strips. You should have about 8 packed cups.
In a well-seasoned heavy skillet or wok, heat the olive oil over medium-high heat.

Add the garlic and cook, stirring, 30 seconds. Add half of the collard greens and cook, stirring, for about 30 seconds. Add half of the kale and cook stirring, for about 1 minute, until they begin to soften. Add the remaining greens and cook, stirring constantly, for about 10 minutes, until the greens are tender.
Season with the salt, pepper, and lemon juice, and a few drops of hot pepper sauce, if desired