Sometimes I make a scalloped potato, onion and cabbage casserole, so I'm sure that any other kind of greens would be wonderful, too. Just partially cook the potatoes, onions and greens for just a few minutes - drain - layer with cream sauce (add cheese if you want). Some chicken broth in the cream sauce is also good. Bake until bubbly. Also greens are wonderful in soups. Too bad you don't want to do the stuffed rolls, they are wonderful, I've done it with collards.

In Hong Kong we once had the most awesome stir fried water spinach, with just oil and a little garlic. It was really, really delicious. I've no idea what the proportions were but you could either consult Chinese cookbooks or just wing it.

I tried to edit my above post, but the edit feature no longer works, but I wanted to add that greens are great sauteed as described above and with added sausage. I often use chorizo, then have it all again in tortillas. Greens really can be used in endless ways. I always have sauteed greens in my grain bowls.

I like spanish beans and greens. I think the recipe may be on Epicurious. Saute onion and garlic, add greens and let them wilt. Add a can of drained beans (white) and season with smoked paprika.and salt if needed.I like to serve it with pan tomate

What greens do you have? Escarole (or kale) makes great 'Utica Greens' (it's a BIG thing here!), or simpler 'greens & beans'. I can make a meal of either. They're also terrific in soups.... like Italian Wedding or various Portuguese soups.

BTW, both those greens should be served with optional crushed red pepper, parmesan, and balsamic vinegar. :O)

Someone here posted this I think, and I really like her site and the recipes.

A greens idea , easily modified

I like to make a sort of elevated dirty rice with chopped swiss chard, among other things. I put all the veggies (chard, onions, garlic, peppers, celery, tomatoes) and browned ground meat in a covered pot with white rice, seasonings and broth and steam covered for 25 minutes for a one pot meal.

An extra thank-you to you all! Every one of your suggestions, including the ones with meat, are anti-boring and have me contemplating the fridge with much more enthusiasm. In general, I'm not fond of hot leafy vegetables unless they're part of another dish. I'm trying to be more diligent about making greens--I can buy most, like kale, collards, chard, dandelion, turnip, etc--any time. I just got some huge leaf collards and chard. They looked so pretty at the store, but at home they were totally uninspring. With your good help, I'm able to contemplate cooking them without the usual ennui. Thanks!

Chard stems are my fave part. I make sure to cut them in big chunks.

I just cooked a bunch of collard greens with some sauteed leeks, it was a very nice combination. Elery likes them for breakfast with fried eggs on top.

The vegetables were from the garden, and I cooked the collards, they didn't get tender, so Elery put them in the InstaPot for 45 minutes. They were still tough and he put them in for another half hour.

These are monster collards, they are as tall as I am, and yes, I realize that's not really all that tall, I'm "five foot nothing", but still. And they are tough, boy oh boy. They have really good flavor, though, so I'm thinking a 90 minutes trip through the pressure canner will probably make them tender, but they aren't so fragile that they can't manage to stay pretty much intact.

Annie

Anytime I have a vegetable that I'm not too fond of or in the mood for I turn it into some kind of a pesto or a blended dip. Most of them taste lovely with some black beans nuts cheese jalapeno or other hot peppers and way less oil than they tell you to put in it. All are tossed in the food processor and voila! I do saute them in water and a bit of oil before hand if there is a vegetable that I don't like to eat completely raw. My family just absolutely gobbles it up usually with rye crackers or baby carrots sometimes with a nacho chip. I mix mine with noodles as well.

Go to Indian stores, Korean stores, Chinese stores, Japanese stores -- to try out a huuuuge variety of greens.

Some of what I grow in my garden for greens: Hosta, daylily, sweet potato, goji berry, snow peas, Chrysanthemum, New Zealand spinach, chayote -----.

dcarch

Colcannon. We always have it on St. Patrick's Day, but it's good anytime. Boil some potatoes. Boil or steam kale until fairly tender. Squeeze out the liquid and chop. (If it's mature kale, strip the ribs out first. Baby kale you can use as is.) Cook sliced scallions in a little milk, and use that milk to mash the potatoes. Beat in the kale. Traditionally served with a pool of melted butter in the middle, but doesn't need it.

I was downtown early last week and stopped in Sweetgreen. Somewhat new I think having never been in before. Maybe a couple years now. I counted about 18 locations via their website. A much fresher and simpler business model over the others that have 'sneeze guard' steam tables and way to many offerings so not much seems fresh.

Good menu for inspiration

My favorite is garlic cream sauce Swiss chard. Sorry, I lost the recipe. Nutmeg is what makes it so tasty.