I don't know exactly what stir-fry greens are, but I'm assuming mustard greens, kale, Swiss chard, pak choi, etc.--greens that will hold up to, well, stirfrying. This is what I would do:
-stir fry, obviously--chop them up and add them near the end.
-chop small and add to soup
-saute (stems first, then leaves, if the stems are very thick) with garlic and green onions and eat as a side dish
-steam/boil (depending on thickness) and mix with honey/sugar, sesame oil, crushed garlic, green onions, soy sauce, and sesame seeds for a marinated salad
-carmelize onions and cook lentils separately, then add the lentils to the onion pan and add greens until softened and everything's well mixed.