Cook 1 chopped shallot and 2 minced garlic cloves in 2 tbsp butter in a skillet over medium-high heat for 2 minutes. Add 1 lb roughly chopped Swiss or rainbow chard (tough stems removed) and cook, tossing, until wilted, about 2 minutes. Add ½ cup heavy cream and cook until thickened. Season with salt and pepper. Top with nutmeg.
Smoky Greens & Beans
Cook 2 slices chopped thick-cut bacon in 1 tbsp olive oil over medium heat, stirring occasionally, until crisp, about 7 minutes; remove to a plate. Add a thinly sliced red onion to fat and cook, stirring, 3 minutes. Add 2 tsp cider vinegar to pan and scrape. Add 1 lb chopped collard greens (tough stems removed) and cook, tossing, until just wilted. Add 1 cup canned pinto beans (drained and rinsed) and cook, tossing, until collards are tender, about 3 minutes. Season with salt and pepper. Top with crispy bacon.
Mustard Greens Pesto
Pulse 8 oz chopped mustard greens (tough stems removed), 2 garlic cloves, ½ cup grated Parmesan, ½ cup toasted walnuts, ¼ tsp salt, and a pinch of pepper in a food processor until chopped; while running, add ½ cup olive oil.