Add the chili flakes and 2 tablespoons of extra virgin olive oil to a large skillet for which you have a lid. Set over medium-low heat and cook until the oil begins to shimmer and the chili flakes infuse in the oil.

Add the garlic and cook, stirring constantly, for about 30 seconds or until very fragrant.

Add the kale and chard - working in batches if your skillet is not large enough - along with a generous pinch of salt. Cover with a lid and allow the greens to wilt slightly for a minute or two. Remove the lid and toss the greens for a minute or two longer, until they are wilted and decreased in size but still crisp.

Pour over the lemon juice and toss to combine. Remove from the heat and adjust for seasoning, adding more salt and pepper if necessary. Serve immediately.