If you want to blanch the collard greens or bok choy, you could use them in this recipe, or try it with the arugula specified.
Ingredients:
3 tablespoons olive oil 1/2 cup finely chopped garlic scapes 8 eggs 1 cup (1/2 lb.) finely chopped arugula 1/2 cup grated Parmesan cheese salt and pepper to taste
Preparation:
Preheat oven to 350°.
In a 10-inch ovenproof skillet, heat olive oil until hot and then sauté garlic scapes until tender, about 5 minutes.
While garlic scapes are cooking, in a large bowl, stir together eggs, greens and Parmesan. Season with salt and pepper.
When scapes are tender, pour egg mixture into skillet and put skillet into oven. Bake uncovered for 10 minutes or until the top is set. Cut into wedges and serve hot, warm or cold.