Greens?

Not sure if you'll find this palatable for lunch, but I like to stir-fry the tougher, deep-green ones like kale, collard greens, or Shanghai bok choy in a little olive oil. I cook them until parkway done, then add water and cover so they finish up steaming. Usually I saute a little garlic and/or ginger in the pan before adding the greens, and sometimes use chicken broth or cooking wine and a little salt and pepper for seasoning. I still find they are good cold the next day.....not sure others would, though. When I cook for my veggie-averse parents, I sometimes sweeten the deal by adding a little bacon at the stir-frying stage (before the garlic and greens). The latter is especially good with more bitter stuff like collard greens.

There's also a Japanese side dish I really like that I've been trying to replicate--Chinese greens or spinach sautéed (I think) in a very small amount of oil, then they add a little sesame oil for flavor, sometimes also bonito (tuna) flakes. There's a similar dish served in Chinese places with a little oyster sauce, but they often use sturdier, more strongly flavored greens like gai lan (Chinese broccoli??). What I can't figure out is if the greens are in fact sautéed or just steamed--they don't seem at all greasy. These two dishes are always served cold, usually as a side dish with noodles, so they might be a nice alternative to a lunch salad or hot veggie.

Cool, can't wait to try this. I bought a big bag of collard greens this weekend (I don't remember ever eating them, as they are not very popular in the north) and took them for lunch raw. Not good! I will definitely try sauteeing them like you mentioned.

It's one of the best things about southern Vietnamese food--people are really into greens and there's this huge variety. Some are served cooked and others (usually small, strongly-flavored ones like mint and cilantro) raw as garnishes for noodle dishes (and not in the Western sense of garnish--a lot of locals put in a good full serving!) I've cooked greens whose names I don't even know! A lot are quite strongly flavored, like collard and turnip greens in the south. Maybe due to similar climate to the southeastern US. We also have Chinese greens and some "Western" stuff like spinach and kale. You'd have to try really hard to get your hands on something boring like iceberg lettuce. My default approach to mystery greens involves a little olive oil, garlic, and cooking wine, and sometimes a bit of chicken broth power or salt.

A few preparations that will keep well for 2-3 days:

http://kanakoskitchen.com/2009/10/16/ohitashi/
http://www.wholefoodsmarket.com/recipe/saut%C3%A9ed-greens-garlic

The second recipe is actually adaptable; I prefer to caramelize onions in a pan, then add mushrooms/squash/eggplant, then add greens at the very end. If the water content of the vegetables you're using is high you can just throw in the greens at the end, turn off the heat and cover for 5-7 minutes. You might need to mix once or twice. That just lets the greens wilt and they won't lose color.

If you are taking fully-grown kale as a salad, I agree that's unpalatable. I recommend the "baby" kale salad greens, more tender and delicate. They also work well in omelets and other dishes as a replacement for spinach.

I start every day with a green smoothie - kale, chard or beet greens are a major portion of my smoothie along with banana, another fruit (mango or blueberry) and some protein/omegas (chia, hemp, flax). I make a week's worth on the weekend and freeze them so the greens are fresh and I don't have to worry about making it in the morning when I'm not always crisp. You could easily pack a smoothie in with your lunch, which I have done from time to time.