Again, go with the greens you have–you may need to adjust the cooking time for less sturdy greens, although sometimes even chard is surprising good cooked for a long time.
2 medium bunches turnip greens, or other brassicas, or a combination
1/2 large head bok choi
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 garlic cloves, thinly sliced
1 T minced fresh ginger
3 T vegetable oil
1 t salt
1/4 t pepper
1/8 t red pepper flakes or pinch cayenne pepper
1. Wash and stem greens. Tear or chop into 1- to 2-inch pieces, leaving some water on the leaves. Set aside.
2. Wash bok choi. Half lengthwise and cut into 1-inch pieces. Heat oil in a large skillet or Dutch oven. Saute bok choy, onion, red bell pepper, garlic cloves, and ginger until onion is tender, about 5 minutes. Add greens, salt, pepper, and red pepper flakes. Cook, stirring often for 5 more minutes or until greens wilt.
3. Cover, reduce heat and simmer 30 minutes. Check occasionally; add water if necessary to prevent sticking.