Whole mess of greens in my CSA box

Sauteed with garlic is always good. Steamed with a splash of vinegar. Japanese style (steamed or blanched, extra liquid squeezed out, and served in a compact bundle with roasted sesame dressing). In a stew with sausage, onion and tomato. In a soup with chickpeas (cook from dried and use the cooking liquid as broth, sprinkle with crispy fried garlic and grated parmesan before serving).

I love Portuguese Kale and Chourico soup,(my recipe only calls for one qt of stock) I also make Kale chips...it is so very easy. I cut out the large tough stem, rough chop the leaves, spray lightly with olive oil cooking spray (Pam)and sprinkle with a touch of salt, spread out single layer on a cookie sheet (if I have it around I line pan with parchment) and bake at 350 degrees for about 15 min. (I also make Kohlrabi chips, the same way) If you have some squash, (like butternut or acorn) cut it into cubes drizzle with olive oil and roast it in the oven with the chopped, de-stemmed greens, it makes a wonderful side dish. (if I have them available I add either roasted pumpkin or sunflower seeds, or I add some drained chickpeas and roast them along with the kale and squash)

You can steam any of the greens and then add to eggs along with other ingredients for a frittata, or omelet. I have added steamed greens to ricotta for stuffed pastas such as ravioli, lasagna, or shells. You can also add it to empanadas. I also have used the recipe i have for creamed spinach and used kale or kohlrabi for creamed greens. You are only limited by your imagination.

Collards cooked in bacon fat with an onion and garlic, a hit of vinegar, lots of pepper, maybe some hot sauce. Top with the cooked bacon at the end. 2 full bunches will cook down to maybe 2 cups' worth. Bonus, you'll have some potlikker left over.

For the kale I second the suggestions before me. Kale caesar is also good, massage it well and let it sit a bit before eating.

The beet greens might be good in pasta, or part of a composed salad.

I wonder if you could use some of them for pesto. I do spinach or arugula pesto a lot, and almost prefer it to regular pesto, as it cuts some of the bite and seems more hefty and virtuous too. I'll use half or more of spinach over basil. Very very tasty and versatile, and can be frozen in individual servings to be used on a whim for pasta, pizza, salads, sandwich spreads, etc.

This gratin from epicurious: http://www.epicurious.com/recipes/foo.... It calls for chard and spinach, but I use whatever I have. I also add sautéed mushrooms. When I get behind on eating greens from my csa, i cook them up and freeze them. Then I make the gratin once I've accumulated enough.

For kale, I also like to make pesto. I roughly follow the winter pesto recipe from the Sur La Table cookbook. The normal pesto ingredients but with blanched kale as the green and with a little ricotta. It's really good.

kale chips!

I braised a bag of mixed greens that I got from a local organic farm this week. I used 2 cups of turkey stock (because that's what I had in the freezer), onion, garlic, leftover chickpeas, salt and pepper. Cooked it for about 20 minutes. You don't need a lot of stock to braise greens (in fact, I probably could have used a bit less and still had something delicious).

Lucky you! Greens are so good. Soups have been mentioned but you are low on stock. I love to simply braise the greens with a little onion, maybe garlic and a little water, s/p and let them make their own pot liquor as they cook down. I like to finely slice the stems as well and will start those first with the aromatics before adding the greens. And yes a little acid at the end can really brighten the dish

Here's an off the wall suggestion - saute in a little water and butter until soft and substitute for spinach in a baked spinach and artichoke dip.

Steam the greens lightly till they wilt, then freeze them in half cup sized portions. I use a lightly greased muffin tin for portioning. Then I can add them to smoothies or soups later. Or a kale pistu.

Probably not the best with the collards, but kale and beet greens respond very well to this

Down here we call this a 'nice mess' of greens: a fine problem to have! if you are pressed for time to do everything, try this first. Put on a big tall pot of water to simmer (I add salt); clean, wash, trim and chop (as you want) all greens; keep separate what you want. Get out the Zip bags, containers, whatever you want to keep these cooked greens in for storage/freezing. Have a big bowl/pot of cold water you can refill as needed and a few big colanders. This may seem like a bunch of work but it is all prep and can be done in about an hour-then you have saved all the goodness and have greens for the next 2 weeks and nothing rots/wastes.

Blanch each bunch of greens for 2-4 minutes (or as you like): tender is faster, heavy (like collards/kohlrabi) a bit longer.
I use tongs or a did strainer (big) to remove from simmering water and drop into cold. As I remove, cool and put in colander, the next bunch goes into the water. It works best as almost a production line, and is much easier if you are well organized to begin. I bag up and squeeze out water (back into pot). Be sure to label/date each bag (as restaurants do-blue tape and magic marker). I roll up the bag for space, or freeze flat like envelopes. Done! Now you can make thatPork and Greens soup whnever you want, or greens sauteed w/olive oil and garlic. I usually keep beet greens for last.

The cooking water will be very green (or red) and makes a terrific base for that days soup. I'll reduce, add veggies back w/other stuff. Sometimes i make green rice. I hope this helps, I'm in a produce coop and have had enormous amounts of mustard greens, collards, turnip and beet greens etc. but not this time of year (except for fresh spinach). Our greens are always better in the fall after frost.
Good luck and let us know what you decide to do and how things worked out.

Spanakorizo. Or spanakopita with an assorted greens.

I make variations of African peanut stew/Senegalese peanut stew with kale/collards. My quickest simplified take includes a chopped onion, some garlic, kale, peanut butter and chili flakes. For an even quicker variation in a Thai direction, I sautee julienned kale in oil for 5-10 min, add some water, a couple tbsp peanut butter, a couple tbsp Thai red curry paste, and some coconut milk, simmer for 15-20 min over medium low.

I've also been sauteeing kale/collards/chard with olive oil, onions, garlic, then adding raisins, toasted pine nuts/almonds and balsamic vinegar, Spanish/Italian-style.

Colcannon is another way to use kale.

Portuguese kale soup
aka Caldo Verde (mentioned upstream) is also quite good when made with collards.

Lots of great ideas already-
I loved loved this coconut milk braised greens recipe, rather simple and will work with any of your greens and double easily. Be sure to use a good canned coconut milk, not from a carton meant for drinking.
http://m.wholefoodsmarket.com/recipe/...

This accommodates lots of mixed greens: http://food52.com/recipes/31438-anna-.... I make it when I need to clear space in my vegetable drawer fast.