Prepare the Lemon-Ginger Cashew Cream Sauce. This sauce can be made ahead of time and refrigerated.
Wash greens well and roughly chop. Add the wet (but not soaking) greens to a medium saucepan and cook over low-medium heat for 2-3 minutes or until they are bright green, stirring frequently to prevent them from sticking or burning.
Remove the saucepan from the heat, add ½ batch of the Lemon-Ginger Cashew Cream Sauce and toss to combine. The greens should be loose and creamy. If the greens are too thick, add a bit of water or stock to loosen. Serve immediately.