Try some of the following recipes for tasty ways to use collards, spinach, bok choy, arugula, kale, escarole, swiss chard, and broccoli rabe:
coconut-curry-lamb-stew-w-kale
spinach-&-roasted-red-pepper-pesto
summer-pasta-w/-raw-arugula-&-tomatoes
coconut-sweet-potato-soup-w/-greens
sicilian-chickpeas-w/-escarole-caramelized-onions
potatoes-w/-swiss-card-rosemary-garlic
wilted-kale-salad-w/-creamy-chipotle-dressing
spinach-strawberry-&-toasted-almond-salad
kale-avocado-&-red-pepper-salad
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Keep in mind, aside from spinach, which is a more delicate, quick cooking green, most other greens can pretty much be interchanged, depending on what you have on hand (Kale, Collards, Swiss Chard, Escarole, Beet Greens, Mustard Greens)
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Prettier than a bouquet of roses (to me, anyway)…
RAINBOW SWISS CHARD
