When it comes to tender greens, my preference is to saute them with garlic rather than simply boil them. Why?
They taste better.
This goes for young/baby spinach, bok choi, chard, and mustard greens. For your hardier greens such as kale, collards, or mature spinach, boiling is often preferred to allow time to soften the greens and in some cases remove some of the bitterness. Of course, you can always boil, drain, and then saute the hardier stuff.
- A bunch of greens, washed and prepared (if necessary)
- Some thinly sliced onions (if desired)
- A few cloves of fresh garlic, pressed
- Dry white wine
Heat cast iron skillet or dutch oven (depending on the amount of greens) on medium high heat until just smoking. Add a tablespoon or two of oil (can be canola, or you can add flavor with oils such as olive, sesame, chili, etc.). Toss in the onions and greens, and cover.
Cook on medium high heat, turning and flipping every 15-20 seconds to avoid burning the stuff on the bottom. Once the greens are almost done (pretty well wilted, but with some life left), add salt & pepper (to taste), and the garlic. Cook the garlic for 1-2 minutes, and then add a splash of white wine (such as Chardonnay). Mix it all around for another minute to meld flavors, and serve immediately.