Wash the greens thoroughly.

Chop the leaves coarsely.

Place the oil in a large pan on medium high heat. 

Add the crushed garlic. As soon as the garlic starts to sizzle, add the chopped greens and stir vigorously.

Add small amounts of water as needed to avoid burning or sticking. Keep stirring every minute or so as the greens wilt.

Once it has all wilted down, make sure there is still a bit of liquid in the pan, sprinkle lightly with salt and cover pan with lid.

Turn heat down to low, and allow to simmer until the collards are tender.

Check intermittently to make sure there is still a little liquid in the pan.

Drizzle with lemon juice and serve.