Something I always liked. But in the "regular" grocery stores, hard to find stalky, leafy greens like Chinese Broccoli, which I am using here. Good for you, pretty easy to make, tastes great. What's not to like? Almost any stalky greens will work for this, you just may need to adjust cooking time.
Some people don't like the thick stalks as much, so you can split them lengthwise in those cases. If they are really long, cut them down, but you may need to cook the stalks longer than the leaves in that case, so do the stalks first, for a couple minutes, add other leaves the last minute or two in the blanch and maybe even the skillet part. Enjoy.