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Give the spring greens a good wash under the cold tap and shake dry.
Slice the spring greens into thin (1cm) strips.
To a large frying pan (one that you have a lid for* SEE NOTE), add the stock, butter, garlic, salt and pepper.
Place the sliced spring greens on top and toss them in the liquid using a set of tongs.
Place a lid on the pan and heat over a medium heat.
As soon as you hear/see the liquid coming to a boil (this should take a couple of minutes), give the spring greens a toss again, place the lid back on and turn the heat down to low-medium.
Allow the spring greens to cook for 4-5 minutes, until wilted.
Turn off the heat and remove the lid. Drizzle over the lemon juice and toss again - they should be nice and glossy.
Serve immediately, spooning over any liquid that remains in the pan.