Sauteed those Asian greens with a little oil, onion, garlic and broth until wilted -- as per the recipe they provided.
Next time it's gonna be with bacon, and I don't care if the hogs were free range, humanely slaughtered, chock full of antibiotics or heirloom varieties. And I don't care if the bacon is laced with nitrates, nitrites, sodium, preservatives or anything else. Them greens need all the help they can get