We got this trick from Weaver Street Market and I find it works for every kind of green leafy I’ve tried.
Drizzle enough olive oil into a skillet to cover the bottom at medium high heat. Add a dollop of sesame oil. Add a clove or 2 of minced garlic. Throw in a double handful of greens that have been cleaned and sliced up to manageable bite sizes. Toss the greens in the oil as they wilt a little. Sprinkle on enough dried ginger to dust the tops of the greens and then toss the whole lot together and serve it up.
Fresh ginger in the oil is better rather than dried at the end, but dried is handier.
We have used kale, collards and broccoli-rabe. All were excellent.