Chopped bitter greens like rappini are great in risotto, maybe with some white beans or pinto beans. Most recipes call for blanching the greens first to lose some of the "green" flavor, but I just throw them in once the rice is mostly cooked (after I take the top off the pressure cooker, usually).
Milder greens are nice in quiche/frittata sort of egg custards.
I always have greens in lentil soup - but don't fix a lot of that in hot weather.