There's absolutely no need to boil the greens first. I remove the thicker, hard stems from the collards, especially, then stir-fry with garlic and pepper flakes just long enough to wilt all the greens. More flavorful, and more nutritious, too!
Basic Greens with Garlic, Oil & Hot Pepper
Greens—beet greens, collards, kale, mustard greens, spinach, Swiss chard—make a delicious side dish for many winter meals.
3 Reviews for Basic Greens with Garlic, Oil & Hot Pepper
Greens were bitter but that might not be the recipe's fault. I added maple infused balsamic vinegar and that helped. I think I'll try doing this with spinach which doesn't have the bitter taste.
I cook my greens this way, but I do not pre-cook them. I like the taste of the slightly browned greens.