Place the greens in a pot and add water to cover.

Bring to a quick boil, then lower the heat, simmer and cook greens until barely tender (about 5-8 minutes).

Drain, chop, and set aside.

Heat the broth in a saucepan and saute the onion and garlic over low heat until tender.

Quickly add the greens to the saucepan, reducing the heat to low and cook greens until tender.

Dish the greens into a bowl; add the lemon juice and flaxseed oil and toss.

Serve warm or at room temperature.