We eat a lot of greens around here, especially this time of year. Usually, just sauteed with olive oil and some slivered garlic, but occasionally done more elaborately with bean broth. I may once have tried simmering some kale with chicken broth, but it didn’t seem to add much. However, I recently obtained a copy of Paula Wolfert’s cookbook, The Cooking of the Eastern Mediterranean, and the first recipe I really looked at was the intriguing meat-braised greens. It called for beef bones, and -hello!- I have a lot of beef bones in my freezer. Definitely worth trying.
The technique here is to sear beef or lamb bones in butter (with the pan covered), then add a cup of water, salt and pepper and simmer until the resulting broth is reduced down to just a few tablespoons. The bones removed, you cook mixed greens in the rich broth. You could certainly obtain a similar result by starting with pre-made beef broth and simmering it down, but I have a feeling that starting with bones gives a particularly tasty result.