Senposai is an asian cross between cabbage and mustard greens. It has a pleasant flavor, and works best in soups or stir fries.

Melum -- 
Susantha's recipe from Sri Lanka courtesy anchorrunfarm.com

Use the greens interchangeably; preparation takes a few extra minutes, but since the recipe takes only a couple of minutes to cook, it is still fast. Also, with such brief cooking, the nutrients stay at optimal levels.

1 bunch kale, senposai and/or Swiss chard
1/4 - 1/2 tsp salt
2 Tbsp unsweetened dried coconut
1 Tbsp canola oil
Optional: 1 hot pepper, 1 small onion, 1/8 tsp turmeric

Rinse off the greens in cold water. Remove the stems but don't throw them out. Make a pile with the leaves and cut in half. Double up the pile and cut again. You should now have a tall pile of greens that fit in your hand. Using a sharp knife, carefully cut the pile into tiny slivers (1/8"). This takes 5-10 minutes so be patient and watch out for your fingers! Now you need to soften up the stems. Turn your knife over and using the handle, bang along the length of the stems. Now put the stems together and chop into tiny pieces. Combine with the leaves. Put the greens into a medium size bowl. Add salt, coconut and optional ingredients. Mix gently with a spoon or your hands for a minute or two. Heat up the oil in a medium sized skillet. Add greens and cook for 1-2 minutes, mixing constantly to cook evenly. Susantha says "Cook until it smells good!"

GREENS AND CARAMELIZED ONIONS
"Caramelized onions add a sweet note to the greens, and capers and kalamata olives a salty bite in this simple dish."

1 large yellow onion, chopped
2 tablespoons olive oil
1 teaspoon brown sugar
1 bunch Greens (Senposai, Swiss chard, etc…) rinsed and chopped
1/4 cup kalamata olives
2 tablespoons capers
1/2 teaspoon coarse sea salt, or to taste
freshly ground black pepper to taste
1 lemon, juiced

In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.