Add the olive oil to a large sauté pan placed over a medium flame.
Trim the ends of the broccolini and rinse well in a colander. Add the broccolini to the pan with salt and pepper tossing well, then add 2 Tbs. of water to the pan and cook over high heat until the water is evaporated, turning often with tongs.
Once the water has evaporated add the Calabrian chili and garlic and again toss well to coat the broccolini.
Remove the stems from the collard greens and chiffonade or tear the leaves into baseball card sized pieces and allow to wilt in the pan with the heat of the broccolini.
Continue to toss as you add the lemon juice and adjust the seasoning one last time before serving.