Fill a large pot halfway with water; bring to a boil. Add the greens, cover and cook until nearly tender, about 5 minutes. Drain, rinse until cool, then drain again.
Wipe out the pot, then add the EVOO, garlic and crushed red pepper. Cook over low heat, stirring, until the garlic is golden, 4 to 5 minutes. Add the greens and cook over medium heat, stirring occasionally, until heated through, about 3 minutes. Season with sea salt and pepper.