Enjuaga las verduras en un tazón de agua fría, mezclando para aflojar la suciedad, luego saca en un colador — no viertas. Repite si está arenoso. No necesitas secar completamente; el agua pegada ayuda a cocinar. Quita los tallos interiores gruesos y descarta. Pica groseramente las hojas en trozos manejables sin hebras largas. Si los tallos son tiernos (como la acelga), corta en tiras y coloca a un lado para cocinar primero. Pica ajo y prepara aromas antes de comenzar — la sartén se mueve rápido una vez que está caliente.

Heat a large skillet over medium to medium-high heat with 2 tbsp olive oil until shimmering. If using stems, onion, or garlic, add those first and sauté about 1 minute until softened and pale golden — watch the garlic so it doesn't burn. Add greens in large handfuls, letting each wilt slightly before adding the next. Toss to coat with oil. Once all greens are in, sauté occasionally, seasoning with a pinch of salt. Cook 3–8 minutes total: spinach ~3 min, heartier greens (kale, collards, chard, beet greens) ~5–8 min. Splash in a little broth or water if the pan looks dry. Done when leaves are tender and still bright green. Stir in any spices like red pepper flakes or cumin in the last minute.

Once greens are tender and still bright green, pull the pan off the heat. Add a squeeze of lemon juice or small splash of vinegar to brighten flavor and cut bitterness. Season with salt and black pepper. Serve immediately — they lose texture and color fast. Key doneness cue: dull, olive, or mushy means overcooked. Pull them the moment they're just tender.