Spring garlic is milder than cured garlic so you can use more without overpowering the greens. Note: the lemon juice will turn some of the leaves brown, but the flavor is so nice, we couldn't leave it out!
2 tablespoons olive oil
4 bulbs spring garlic, sliced on the diagonal
6 cups fava greens, rinsed and spun dry
Salt and pepper to taste
Pinch of red pepper flakes
2 tablespoon fresh lemon juice