Since we have been so busy and we have lots of hardy greens in our CSA, I make a variation of this dish at least once a week. It is very satisfying. This particular version was the morning after a night spent with a sick kid and I felt drained and wanted a super healthy breakfast. All I did was chop a small onion and chop up the collard stems then saute them briefly with oil and salt. I tore the collard leaves and minced a little garlic, added it to the pan, covered it and cooked for 5 minutes. Then salted and added hot sauce to taste. It hit the spot.
This will work with any winter greens.