Long time fan, first time eater.  We see this stuff all the time anymore.  I was aware of the name but had never eaten any.  It always looked good to me and I finally took some home yesterday along with the Napa cabbages I bought for the kimchi.  I surfed around and found the Cantonese name for the stuff on Wikipedia and Google found several recipes.  I wasn’t going from any particular recipe that I saw, just had a general idea of it.  Some recipes said to stir fry the greens but most thought that blanching was the way to go and that’s how I handled it today.  Three or four minutes in salted boiling water brings out a lovely green color.  The sauce is minced garlic and ginger root sauteed in a little oil, then add Chinese cooking wine, light soy, oyster sauce and sesame oil.  I plated it as you see but you can toss it together first if you would rather.Today it was a side for a small leg of lamb that cooked nearly all day in the crockpot.  Lots of garlic and rosemary with a cover of chicken stock and white wine.  I added an onion and a carrot for additional flavor.  Strain those out and reduce the gravy after defatting it.  I added some corn starch to thicken it more.