1 tbsp fresh lemon juice
1 tbsp olive oil
1/2 tsp sugar
1/2 tsp freshly ground black pepper
1/4 tsp kosher salt
4 C torn kale leaves
2 C torn swiss chard
4 tsp unsalted pumpkin seed kernels
1/4 C sliced green onions
1 oz shaved pecorino romano cheese
Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.
Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions, and cheese to greens; toss.