We have greens coming from every direction in the garden. We can't eat them fast enough. Lettuces everywhere and various other forms of leafy things that we saute. It's a very quick and easy process once the greens are thouroughly cleaned.
Here I've got some endive and a variety of saute greens, a red bell pepper, some onion scapes, and some garlic. Everything but the red pepper was grown here at home.
In a couple tablespoons of olice oil I saute the garlic, the scapes, and the pepper which I've cut into strips and then halved. After a couple minutes I stuff the pan with greens that I've usually ripped in half for a more manageable bite. I start turning bunches of greens with my tongs as I try to coat it all with the sauteed veggies and olive oil. About a minute later I splash in some soy sauce and some vinegar (either Chinese black vinegar or balsamic), grind some coarse salt over the whole thing, sometimes some garlic powder too, then I sprinkle a tablespoon of brown sugar over it all. This isn't always needed. But the endive is pretty bitter. And there you have it. In minutes you have delicious sauteed greens. I can easily eat the whole batch!