Mediterranean Greens

I have been trying my spoon at cooking up Greens lately. Here in the South, they are a favorite of long standing I am told.  However, my family, (of a more, shall we say "refined" taste, as I do not allow picky eaters to my table) has been less than enthusiastic with the resulting attempts. Lucky for them, I press on.

For tonight's main course: I cooked up a pot of wonderful tomato-y goodness today, throwing in browned beef, zucchini chunks, and fresh basil.  We'll have these over portobello mushroom caps with a sprinkling of cheese.  Although I am a stickler for proper English and refuse to dumb down even my texting - whatever did we do before the word "Yummo!"?

For our green side dish, I looked online for something that an authentic Italian would serve with pride.  I wasn't duly impressed, but my mind/mouth/tummy connection began working.  Here is the resulting dish, which I think will serve to impress my familial epicurean audience:

Mediterranean Greens

Healthy splashing of extra virgin olive oil in a generous-sized saute pan
1 organic red onion, sliced fine
16 oz. Bag of Nature's-Greens (Earth Fare), blend of mustard and turnip greens
8 gloves of diced garlic
1/2 cup of pitted Kalamata olives, cut into quarters
1 lemon, juiced
Salt, to taste

Heat the oil and add the red onion, sauteeing until nicely wilted.  Add the greens a handful or two at a time as they cook down.  Throw in the garlic and olives, allowing to cook for a minute or two more as you saute.  Pour 1/2 of the lemon juice over it all.  Stir to distribute well and salt as you like it.  Save the last of the lemon juice to let your eaters sprinkle over just before eating so as to give it the freshest sparkle of taste.  Maybe add a dash of red pepper flakes?

Oh so healthy and Nummy, nummy, nummy... another word-string I've come to love.