|Prep time: 15 minutes||Cooking time: 30 minutes||Total time: 45 minutes|
We love beautiful, hearty greens at City Market. Kale and dandelion greens make an interesting pairing, but any mix you like will work.
Heat the oil in a large wide saucepan over medium-low heat. Add the garlic and cook, stirring often, for about 5 minutes, until the garlic slices crisp and turn light golden brown. Remove the garlic chips with a slotted spoon to a plate to drain.
Increase the heat to medium-high, and add the greens to the pan. Season with ¼ teaspoon kosher salt and cook, tossing often, until the greens wilt and release some of their water. Add the chile flakes and the garlic chips and continue to cook, tossing, for 1 to 2 minutes more. Remove the greens to a platter and drizzle with the extra tablespoon of oil. Sprinkle with the lemon zest and juice and serve.