Kale, Collard Green, Spinach, Turnip, Mustard Greens & Bok Choy Sautee with Garlic & Chili Infused Olive Oil

Hmmm... that's a mouthful... of greens! How to make these leafy treats taste good to the average consumer. That's a challenge! I have several recipes for each and all of these, but tonight, I am going to do a saute of all of these greens with garlic in olive oil, and a sprinkle of salt.
Ingredients:
Kale
Collard Greens
Spinach
Turnip
Mustard Greens
Bok Choy
Fresh Garlic
Olive Oil (or chili pepper infused olive oil, see below)
Sea Salt

Pour olive oil into saucepan, sprinkle a few pinches of sea salt around the pan into the olive oil, set to medium. Cut garlic into small pieces and put into hot oil, turn the heat down to low. Saute the garlic until soft and then remove from pan (now you have garlic infused olive oil). Set garlic aside for later use. Put the greens into the pan and let them slowly saute. If needed add more olive oil. I had some olive oil that I had infused with red chili peppers, and added that to add flavor and kick.
If you want to do this variation of the olive oil, just set aside some olive oil in a glass bowl or jar and add some chili pepper flakes, set in the sun preferably for a few hours and strain through a cheesecloth or strainer if the mesh is tight enough to strain them out and add to the greens while simmering. Be careful not to add too much oil. Saute greens until soft and add garlic back into the pan. Toss the garlic and greens so that they mix, and remove it from the heat. Add more salt to taste if necessary.

*To make the chili pepper infused olive oil, it is helpful but not necessary to set it in the sun (the heat assists the volatile oils in the peppers to diffuse into the olive oil). The oil will still absorb the flavor in the shade.