Perfect base for the delicious shrimp cake counterpart.
Black pepperto taste
Cut the kale and chard into 1" strips, removing the largest parts of the kale stalk. Dice the onion (in whatever shape/size you like).
Sauté the onion over medium heat in the olive oil, until it begins to sweat, about 2 minutes. Add the leafy greens, and cook another four or five minutes, until the leaves have softened and cooked down. Stir in the hot sauce and pepper.