Flavorful Mexican greens, and easy, too. Homemade or store-bought salsa is good here, and not just tomato salsa. Tomatillo salsa brings a lemony astringency to the greens. You could also use any tomato sauce here. The cheese, Cotija, or queso añejo, is an aged Mexican cheese. You can sub Parmesan, Romano, aged Asiago, dry Jack, or even feta here, though try to get some of the real thing–if only to give it a try. The cooking time of the greens will, of course, vary according to the green(s), and your own preference for cooked greens.
1 T vegetable oil
10 c or so coarsely chopped greens, or a combination of greens
1 c salsa
1/2 c water or broth or stock
1/2 c shredded or crumbled Cotija cheese
1. Heat oil in a Dutch oven or large, lidded skillet over medium heat. Add greens and sauté for a couple of minutes. Add salsa and water. Bring to the boil, then reduce heat, cover, and simmer, stirring occasionally, until greens are done to your liking.
2. Remove to a serving platter, or not, sprinkle with the cheese, and serve.