Our favourite recipe that works with any hardy green (ie not fresh spinach as it cooks too quickly).
Cut up sausages - any you like. Chorizo, Cumberland, chicken Italian, bog standard pork. Fry in a big skillet or casserole that has a lid with olive oil, garlic, sliced onions, sliced peppers if you have them, fennel seeds and chilli flakes. Empty in LOADS of shredded greens with some salt and sauté down into the porky, fennelly, spicy oil. Cover the pan to help the wilting, no need to add water as the greens will release liquid. Between me and DH we can eat up 500g greens for dinner.
Eat with a big glass of Barolo and garlic bread to wipe up juices. Feel virtuous
I often throw a handful of spinach or kale or greens into a tomato or cream based sauce/casserole at the end so it just wilts.
Nearly every night when we have lots of greens I saute garlic in a little olive oil, add the greens and stir fry for a few minutes and then add crushed red pepper. If I want to make it more luxurious I add a spoon of parmesan cheese and sometimes a glug of cream.
I second the pesto suggestion. It's a great way to use up any green veg and freezes perfectly. My DD is a bit of a veg dodger but loves homemade pesto so I always add in loads of greens - pine nuts, basil, lotsa garlic, parmesan, lemon juice and then anything green I've got handy, all whizzed up to a pulp - parsley, celery, spinach, broccoli, spring greens etc. I freeze in portions then it's perfect with any pasta for a quick meal.