The man & I have been cooking a lot more greens as of late. In looking at the carb content of various greens, it appears that mustard greens are the lowest (3g per cooked cup). Chard, kale, beet, and collards all appear to have similar amounts (7-8g per cooked up).
We typically just chop them up and sautee them in a pan. Probably one of my favorite methods is to cook the meat part of our dinner in a pan, then while the meat is resting, sautee the greens in the drippings of the pan. Really adds flavor to the greens, and saves on dishes.
I've been adding chili flakes and/or cayenne, with salt & pepper. Anyone else have some favorite ways of prepping these?