The pile of greens you start out with will end up as just a couple of cups, perfect for spooning over a bowl of soup. You can use other greens in this recipe, but note that the tougher greens (kale, collards) take long to cook than more tender ones (spinach, beet greens, bok choy, escarole).
Remove the central stems from 1 bunch of collard greens and 1 bunch of beet greens. Slice the leaves into thin ribbons.
Mince 2 cloves of garlic.
Fry the garlic briefly over low heat in 2 T. canola or safflower oil in a wok or cast iron skillet. Turn the heat off and use a fork or slotted spoon to remove the garlic from the oil. Set it aside.
Raise the heat until the oil begins to smoke, add the collard greens, and step back! Use a tongs to coat all the greens with the oil, then cook on high heat until they are soft. Add the beet greens and continue to cook until the collards begin to brown. Return the cooked garlic to the pan and stir fry for one minute more. Season with salt.