Makes two pieces of toast

Ingredients
1 small bunch of your favorite greens (collards, kale, mustard greens, or swiss chard all work great here, but I have a deep affinity for collards)
2 slices of your favorite bread (I love using sourdough here–I buy a loaf of She Wolf, slice it all, freeze what I'm not immediately using, then take out frozen slices as needed)
2 tablespoons olive oil
1/2 a lemon
1/2 a shallot or a few slices of onion (optional)
1 garlic clove
Parmesan and red pepper flakes for topping (optional)

Preparation
1. Prep your very few ingredients! Chop your greens into bite-size pieces and remove any thick stems (or keep the stems in and braise the greens for longer!), peel your garlic clove, slice some lemon wedges, and thinly slice your shallot.

2. Heat one tablespoon of olive oil in a skillet over medium heat. Swirl to coat the pan, then add your bread slices. Leave them alone for a few minutes until very golden brown and crispy on one side, about 2-3 minutes. Flip them and continue to cook until just golden, about 1 minute, then transfer to a plate.

3. Add another tablespoon of oil to the pan, then add your shallots. Sauté over medium until just starting to turn golden, then reduce heat to medium-low and add your greens. Season with salt and pepper and sauté, stirring occasionally, until they reach your desired tenderness. I like my greens on the sturdier, crispier side, so this usually takes me about 8 minutes, but you can also put the lid on and steam them a bit, or just sauté them over low until very tender.

4. While your greens are cooking, rub your garlic clove on the crispier side of the toast until they are well-coated and perfectly garlicky. If you have a larger clove, you can chop the rest and throw it in with the greens.

5. Distribute the greens between the pieces of toast, and top with a squeeze of lemon juice, flaky salt, pepper, and grated parmesan. Eat with a fork and knife or your hands, and enjoy!