A really different, simple recipe for all the green stuff:

Braised Greens with Dried Fruits and Nuts

1/2 lb (about 5 cups) fresh green such as kale, chard, nappa cabbage
2 T. olive oil
1 shallot, finely chopped
1/4 c. raisins
1/4 c. chopped apricots
1/2 c. pine nuts
2 cubes veg. or chicken bouillon
1/4 c. dry white wine
1 cup hot water
1 t. salt
Freshly ground black pepper.

1.  Wash greens and coarsely chop, removing thick stems.

2.  Heat oil in large, heavy saucepan over medium heat.  Add shallot and saute until fragrant.  Add raisins, apricots and pine nuts.  Saute 5 minutes.  Add bouillon cubes, smashing them into mixture.  Add white wine.  Boil 1 94 2 minutes.  Add greens and toss.  Add hot water, salt and pepper.  Stir and cook over low heat until greens are wilted and liquid has thickened, about 8 - 12 minutes.  Serves 6.

Note:  I made this with water instead of oil.