Barely Wilted Greens

We grow a lot of hearty greens like rainbow chard, Swiss chard, and spinach, and we enjoy this simple way of preparing them—lightly sautéed, with garlic and lemon and just a hint of spice from red pepper flakes. It softens the greens without really cooking them through, so we call them “barely wilted.” As a side dish, they go with just about everything, and you can make them with any hearty green you enjoy. (French people haven’t quite caught on to kale, as they believe kale should only be