Just got "braising greens" from my CSA. What do I do with them?

Here's a recipe that's a little more adventurous
http://recipe-finder.com/#!/recipe/15570144277150828539

Braising them would be a good idea. Hopefully they are sturdy greens like collards or kale. Braising means that you are not going to cover them in water and boil the snot out of them. You can braise them in stock with some aromatics like onion, carrot etc and hold them at a simmer until you are satisfied with the texture. Don't forget the salt.