Saag with roasted romanesco and rice. But if you’re using this recipe, note that the author was an idiot who hates coriander. The mustard craves additional coriander, and can be blanched normally. Additionally, the spices can burn, so add them later rather than earlier if you don’t have a large pot for 16 cubic meters of unwilted leaf
Then definitely blanch beforehand! Flavor’s different, but less markedly if you let the greens dry in a colander or hit them with a salad spinner