10-12 cups fresh collard greens, trimmed, ribs removed, and cut into1/4-inch chiffonade (yield: 8 cups or so)
2 Tbsp extra virgin olive oil
2 Tbsp Greek seasoning
Juice of 1 lemon, divided
Fresh black pepper, to taste
Place the cut collard greens in a large mixing bowl, and cover with cold water. Use your hands to agitate the water (try to keep most of it in the bowl!), to loosen the dirt that clings to the leaves. Carefully drain the water, and fill the bowl again. Agitate again. Let the bowl sit for a few minutes, so the dirt will sink to the bottom.
In a large frying pan, heat the olive oil over medium heat. Gently lift the collards out of the bowl, in batches, and let most of the water drain off them. Place in the frying pan, and continue until all of the greens are mounded into the pan. Sauté, stirring frequently, until the green have wilted just enough to fit comfortably in the pan, about 2 minutes. Season with the Greek seasoning and half of the lemon juice.
Cook for 1 more minute. The green will still have some firmness. Remove from heat, taste, and add the remaining lemon juice plus black pepper, and either more Greek seasoning, or some salt, to your own taste.