Chard enchiladas are a long-time favorite, but recently
I usually use kale instead.

Any of chard, kale, or spinach can be "wilted", which
means they are sauteed for a bit, then vinegar is added,
covered and steamed until reduced into a soft mass. (Or
mess.)

Then add to any cheese enchilada recipe. Or if you prefer
a Japanese preparation, serve these greens chilled, dressed with rice
vinegar and sesame oil and, if you like, dried bonito flakes.

Steve