1) In a cold frying pan add the extra-virgin olive oil and coat the pan with a thin, even layer. Add the sliced garlic and put the pan over medium-low heat. Let the garlic bubble in the oil and lightly brown. Remove with slotted spoon to a small bowl and reserve.
2) Turn the heat up a bit and add the dandelion and escarole. Cook until wilted, about 3 to 4 minutes. Add the spinach and season with salt, pepper and nutmeg, to taste. Saute until tender, about 2 minutes more. Douse with lemon juice, transfer to a serving bowl.
3) Serve with the garlic crisps on top.