Wash your mixed greens thoroughly. Blanch wild greens in boiling water for 3 minutes, then place in an ice bath. Drain and chop the greens into smaller pieces.

Heat 8 tablespoons of olive oil in a large sauté pan over medium heat. Add chopped red onion and cook for 5–7 minutes until golden brown.

Add minced green onion and chopped garlic to the pan, cooking for an additional minute. Then add the prepared spinach and collard greens, sautéing until wilted for about 3–4 minutes.

Stir in the blanched greens, grated tomato, and remaining minced green onion. Season with salt and pepper to taste, and stir everything together.

Reduce heat to low, add remaining olive oil, cover the pan, and let it cook gently for about 8 minutes. Add splash of water if greens appear dry.

Finally, add the minced dill, lemon juice, and lemon zest. Cook for another 1–2 minutes to brighten the flavors before serving.