Braised Radish Greens

I posted something like this before, it’s one of my go-tos and it’s really easy. You can use any greens for this recipe, and it’s a good one to prepare for those who don’t normally care for greens. I had a bunch of radish greens, so that’s what I used.
🥬1 bunch radish greens or any green (cut or torn into bite sized pieces)
🥬4 medium whole cloves of garlic
🥬1/4 cup pumpkin seeds or any old nut or seed, toasted
🥬1/4 cup dried no sugar added cranberry, but you can use anything
🥬1/4 cup veg stock or water
🥬Pinch of red pepper flakes
🥬 Salt to taste
🥬Juice of 1/2 lemon, optional

🥬Heat about 2 tbsp olive oil in a pan over medium-high heat 🥬When it gets warm, tilt the pan over the burner to create a little pool of oil at the bottom, creating a little mini deep fryer 🥬Add garlic cloves and let them get nice and brown, stirring them to avoid burning. 🥬They will become nice and golden when they are done. 🥬When that happens, lay pan back down.  🥬Add cranberries and red pepper flakes. 🥬When the cranberries plump up (about 30 seconds) add the greens. Saute and get them nice and coated. 🥬Add veg stock or water, and let reduce to almost nothing. 🥬Remove from heat, add pumpkin seeds, stir to combine. 🥬Add lemon juice if that’s your jam