My ultimate favorite way to use any leafy green is in a simple sauté with a bit of olive oil, shallots, crushed garlic, and freshly grated parmesan cheese. A dish that’s not only easy, but one that also pairs well with just about any main dish.
In a large skillet, over medium-high heat, add the olive oil, garlic and shallots. Sauté for 2 minutes, until fragrant.
Add the leafy greens to the pan and cook for 1-2 minutes to allow the greens on the bottom of the skillet to slightly cook down. Cook for 2-3 minutes longer, gently turning the greens with tongs every few seconds. Once the greens are reduced and cooked down, turn off the heat and add a pinch of salt/pepper and parmesan cheese.
Serve warm. I love to serve sautéed greens on a baguette that's been drizzled with olive oil and toasted under the broiler.