Braised Greens and Black Olives

Rinse all the greens well and remove any coarse stems. Place the leaves in a bowl of cold water.

In a large, deep skillet, warm the olive oil over medium heat. Add the garlic and saute for a minute or two. Remove the dripping greens from the water - do not dry - and pack them into the skillet. They will seem almost not to fit. Place a cover on the skillet and cook, sliding the pan back and forth over the heat. After a minute or two, remove the cover and toss the greens. Add the olives. Return the cover and continue to cook, stirring the greens and olives, until the greens are thoroughly limp and tender, another 3 or 4 minutes. Serve hot.