Adapted from Molly Wizenburg @ Orangette

About 1-1/2 pounds of greens from your box (the bunched greens are about 1-pound)

3 Tablespoons olive oil

1 stem green garlic, trimmed

1/2 medium yellow or red onion, minced

1 can (15-1/2 ounces) chickpeas, drained and rinsed

salt

1-1/2 teaspoons freshly squeezed lemon juice

soft goat’s cheese (optional)

Trim the central ribs from the greens for later use (or discard).  Remove any large stems from the spinach if you are using spinach.  Wash the greens in a pan of water and drain them in a colander.  Some water will cling to the leaves and that is what you want.  Stack your greens up and slice them into 1/4 inch wide ribbons (no need to chop spinach).  Set aside.  In a 12-inch skillet, warm the olive oil over medium heat.  Add the garlic and onion, and sauté until the onion is soft and edging towards translucent (5 – 10 minutes).  Add the chickpeas and stir.  Add the greens, season well with salt, and stir and fold gently to blend.  You can add the greens in batches if you have trouble fitting everything in your pan at once (it’s a lot of greens!)  Cook, stirring occasionally, until the leaves have wilted enough that you can cover the skillet.   Cover (you can use tin foil if you don’t have a lid), lower the heat to as low as you can, and cook for about 15 minutes.  Remove the pan from the heat and stir in the lemon juice.  Top with a good soft goat’s cheese.  This is great as a side for sausages or pork chops, or on top of a crusty piece of toast!