Start by washing your collard greens thoroughly. Remove any stems you can see, as they can be quite tough. Then roughly chop the greens into bite-sized pieces. Trust me, this makes eating them a lot more enjoyable.

In a large pan, heat a generous splash of extra virgin olive oil over medium heat. You want it just hot enough to sizzle but not so hot that the oil smokes. This step lays the groundwork for a flavor-packed sauté.

Once your oil is ready, toss in your thinly sliced garlic. Stir it around for about 30 seconds, allowing it to infuse the oil with its aromatic goodness. Watch closely—it can go from perfectly golden to burnt in a matter of moments.

Next, add your collard greens to the pan. Toss them in the oil and garlic until coated. They should begin to wilt and soften. This process only takes a few minutes. It’s magical to see the transformation from fresh and crisp to tender and silky.

Season your greens with sea salt and freshly cracked black pepper. Squeeze in half a fresh lemon. The acidity will brighten the dish and draw out the flavors beautifully. Stir everything together, allowing the greens to soak up the seasoning.

Finally, toss in a handful of toasted pine nuts. These not only add crunch but also a lovely nutty flavor that complements the greens perfectly. Give everything one last toss, and you’re done!