More about greens...

Chard ready for harvest

Greens as wraps
With young leaves I sometimes use them as a sandwich wrap for a slice of cheese, ham, roast beef, or spicy tofu  Collards work especially well for this. Put the slice of cheese, for instance, at the edge of the leaf and roll it up.

Greens and pasta
The following is what I frequently do with greens.  Boil a big pot of water for pasta and salt it.  Once it comes to a boil, add the greens to blanch for two to three minutes.  Pull out the greens with a slotted spoon into a colander and flush with cold water to cool.  Set aside.  Bring the water back to a boil, add the pasta to the greens water to capture some of the nutrients from the greens.  While the pasta is boiling chop up the greens.  When the pasta is ready, drain it to a big serving bowl, while still hot add the chopped greens and cottage cheese or goat cheese or ricotta cheese (1 cup or so) mix and serve. 

Martha Rose Shulman has a number of fantastic recipes that are not complicated:
http://www.martha-rose-shulman.com/

Here's what she wrote for the New York Times for Swiss chard:
http://www.nytimes.com/2012/06/18/health/nutrition/swiss-chard-and-rice-soup.html
http://www.nytimes.com/2011/03/31/health/nutrition/31recipehealth.html