These methods are especially well suited to those quick-cooking greens, such as spinach, young chard, and wild spinach, although tougher greens, like kale, can also be treated this way if simply cooked a bit longer.
Bring a large pot of water to a boil. While it's heating, wash the greens. Add salt to taste to the water, then plunge the greens in all at once. Cook just until they're tender, then scoop them into a colander. Leave them to drain from 2 to 5 minutes.
Toss the greens with olive oil or butter to taste and season with salt and pepper. Put them in a bowl or on a platter and serve with lemon wedges or vinegar. A bit of acid always benefits greens.
Cooking greens in the pan: Put greens that have been washed and not dried in a wide skillet and sprinkle with salt. Cook over high heat until tender from 3 to 5 minutes turning them occasionally with tongs. Lift them out of the pan,leaving any liquid behind. Toss with butter or oil, taste for salt, season with pepper, and serve.