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Heat a flat-bottomed skillet or wok over high heat. Once hot, add oil and heat until barely smoking. Add garlic and stir until aromatic but not golden, about 5 seconds. Add the greens and toss immediately to prevent the garlic from burning. Once well mixed, add the water and cover. Let steam for 2 minutes.
Once the greens are beginning to soften and are cooked about 60 percent of the way, season with salt, sugar, and chicken powder. Toss well and plate, letting the residual heat cook the vegetables fully (the final product should be bright green, barely wilted, and glossy).