In a large pot, boil water and then stir in Cut `N Clean Country Greens. Return to a boil, stir greens, reduce heat slightly, cover pot and boil gently for 20 minutes.
Meanwhile, in a large skillet over medium heat, heat 1 tablespoon oil, and then add onion and chili pepper; cook for 5-7 minutes, stirring occasionally. Add garlic and cook and stir for another minute. Add 2 tablespoons of the lemon juice and honey and cook on low for another 7-10 minutes or until onions are soft and fairly dry, stirring occasionally. (If the mixture is getting so dry it is sticking to the pan or scorching, stir in 1 tablespoon water and then take it off heat to wait.)
Drain greens and add to onion mixture in skillet. Stir to mix well, while cooking over medium heat, about 5 minutes. In a small bowl, mix cornstarch with 1/4 cup cold water and remaining 2 tablespoons lemon juice, add to skillet and mix well into greens. Add remaining 1 tablespoon olive oil to greens in skillet and stir. Cook greens and stir for 1-2 minutes, to thicken sauce and activate cornstarch.
Taste and adjust seasoning, adding a bit of salt and freshly ground pepper, if needed. Serve immediately.