Wash the greens and tear into bite size pieces (do not tear the spinach- just remove the stems).

Do not dry the greens- the water will help steam them to cook.

If you have kale, massage the kale with your fingers for a minute. This helps break up the fibers so it is not so tough.

Heat olive oil in a large pan. Add garlic slices. Sauté until the garlic just turns brown- about 30 seconds to 1 minute. Add in a touch more oil. Reduce the heat. Add in the mushrooms. Sauté until browned- about 1-2 minutes. Add about 1/2 tsp salt and 1/2 tsp pepper. Throw in some red pepper flakes- maybe 1/2 teaspoon. Toast 'em up.

Add in the greens- using tongs to coat the greens, mushrooms and garlic well.

Add in the lemon juice and cook until the greens have softened but not completely wilted. The kale will take about 5 minutes. Spinach- about 1 minute.

Sprinkle with toasted pine nuts.

Serve hot!