We add olive oil to a wide pot and heat it, then add the fresh spring onions, all the greens, and coarse salt. We cover and stir frequently to release their juices and wilt them. We blanch the washed and drained offal for 2-3 minutes in a pot with hot water (always cut the heart to remove the blood). We let it cool, then cut it into pieces (not too small). We sauté them with olive oil and add the finely chopped dry onion. We add plenty of olive oil and red pepper to the greens, and after a while, we add the sautéed offal. If necessary, we add a little hot water. We let everything simmer together and combine. We add a little salt and black pepper. Serve with lemon and feta.