Wash spinach and cime di rapa thoroughly. Discard the darkest outer leaves of the cabbage and cut off the stem; cut cabbage in quarters.
Bring 3 or 4 quarts of water to a boil, add 1 tablespoon salt and put
in the cime di rapa. Cover loosely top and cook for 8 to 12 minutes. Drain and set aside.
If using chard, cook in exactly the same manner, stalks included, but
in its own water. The cabbage is cooked the same way, but without salt, for 15 to 20 minutes. If using spinach, cook in a covered pan with just the water that clings to the leaves, adding salt to taste. Cook until tender, drain, set aside.
Gently but firmly squeeze all the moisture you can out of all the greens. Chop together, but not too fine.
Put oil and garlic in medium saute pan and saute over medium heat until garlic becomes lightly colored. Add chopped greens, turning with a fork so they are evenly coated, seasoning with salt and pepper. Saute about 10 minutes, turning frequently. Taste and correct seasoning.
From "More Classic Italian Cooking"
From the San Francisco Chronicle, 8/10/88.
Posted by Stephen Ceideberg; November 10 1992.