1 - garlic bulb
2 tbsp - canola oil
2 cups - kale
2 cups - Swiss chard or beet greens
1 cup - red onion, sliced
½ tsp - fresh lemon juice
Sea salt to taste
Chili flakes to taste
Preheat oven to 400F.
Peal and discard the papery outer layer of the whole garlic bulb. Cut ¼ inch from the top of the bulb, exposing the individual cloves of garlic. Place the garlic bulb head on a roasting pan cut side up. Drizzle with 1 tbsp of canola oil and a pinch of sea salt and rub it in. Cover the bulb with aluminum foil and bake for 30 minutes. Cool, remove the garlic from the skins and slice four to six cloves.
Rinse kale and Swiss chard well. Tear or cut the leaves away from the stems, discard the kale stems and set the Swiss chard stems aside. Coarsely chop the greens into small chunks.
Boil water and blanch the green leaves for 30 to 40 seconds. Drain the leaves and shock them in ice cold water immediately. Drain and squeeze out the water.
Heat the remaining canola oil in a large skillet over medium heat. Sauté the red onions until translucent then add the roasted and sliced garlic cloves. Add the Swiss chard stems and sauté until soft. Turn up the heat and add the greens. Cook until the greens are tender, about 1-4 minutes. Drizzle the greens with lemon juice and season with salt and chili flakes. Toss well and serve.