Here's what I did with the greens in my CSA box (honestly, I'm not good at identifying all of them but I think they were chard, collard, and maybe mustard greens).
Southern Comfort Soup- serves 6
(from "How to Pick a Peach" by Russ Parsons)
1 1/2 cups water
3/4 cup jasmine rice
2 tablespoons olive oil
4 garlic cloves, minced
1/2 pound mixed leafy greens without stems (mustard, kale, collard, beet. turnip and chard)
6 cups weak vegetable or chicken broth
1 1/2 teaspoons sherry vinegar, plus more to taste
Freshly ground pepper
Freshly grated Parmigiano-Reggiano
1. Heat the water and rice in a 1-quart saucepan over medium-high heat. When the water comes to a boil, reduce the heat to low and cover tightly. Cook until the bottom of the pan is dry and the rice is tender, about 15 minutes. Remove from the heat and let cool, covered, until ready to use.
2. Meanwhile, heat the olive oil and garlic in a soup pot over medium-high heat until the garlic softens. Coarsely chop the greens and add them to the pot. They will come close to overfilling, but within about 5 minutes of cooking and stirring they will wilt down to almost nothing. Add the broth and 2 teaspoons salt and slowly bring to a simmer.
3. When the greens come to a simmer, cook until the colors begin to darken and fade, 5 minutes or less. Transfer the greens and liquid to a food processor or blender (or use your hand immersion blender) and puree until the greens are finely minced.
4. Return the puree to the pot and bring back to a simmer, then stir in the rice and vinegar. Season with a generous grinding of pepper. Taste for salt and vinegar.
5. Ladle the soup into heated shallow bowls and garnish with a generous grating of cheese. Serve.