A lot of my favorite ways to prepare vegetables have two steps. Boil first, sear second. Potatoes, Corn, and Greens all get a variation of this treatment.

For greens, I boil them in salted water first to soften, and then saute to retain shape and some crispy edges. You can use different greens. Hearty ones like kale and mustard greens need the blanching first. Softer ones like chard get sauteed only. 

For a white girl, I make a mean salsa. Though I do gringify the heat levels these days, people go crazy over my salsas. It’s probably a combination of growing up in S. Cal, dating a Mexican guy whose mom was an amazing cook, studying with a chef in Oaxaca, or just my absolute love of Mexican food.