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The one person I go to for new types of ingredients is Alton Brown. One of the simplest, but tastiest, recipes I've tried from him was his chard recipe. It essentially involves heating up oil with slivers of garlic, tossing in more garlic, and then simply wilting the cut chard with salt and pepper. It made me a convert, for what it's worth.

You can also do broccoli rabe the same way as AnnieNT stated. To her method I would sometimes also add some kind of cured pork ingredient, like pancetta.

I like my broccoli rabe also with sausage, and then tossed with pasta and perhaps a little bit of tomato sauce.

I've been throwing a bunch of arugula in a lot of dishes lately, at the very end of the cooking process. Today, for example, I made a mushroom risotto, and threw in a handful of arugula right before serving. You can do the same with pasta in garlic and olive oil, or even with a light tomato sauce. I've also done it with warm potato salad. Just make sure you do it after you turn off the fire, to preserve a bit of the arugula's integrity!

I'm down with the quick saute. Olive oil, garlic, quickly saute the greens, toss with anything and everything from lemon juice, red pepper flakes, toasted pinenuts, bits of rendered bacon, etc. I personally just make sure to almost just barely cook it because the heat will continue the cooking and I don't care for mushy, overcooked greens.

Thanks for the advice; I'll give some greens a whirl this weekend!

@carioca - i like your arugula technique -- adding it in at the last minute to wilt. hmmm.... i have quite a bit of arugula myself..... hmmmm....

yes, greens with garlic and olive oil -- you can never go wrong. cook them long or cook them quick .... it's always delicious and good for you, don't forget that pinch of salt. few red pepper flakes never hurt either.