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if desired blanche your greens to retain the color.
Separate the green parts from the white parts of the green onion. Finely chop both but keep them separately.
Heat half of extra virgin olive oil in a saute pan. Add the fennel and cook over low heat until caramelized.
Add the white parts of the green onion and the garlic. Cook for a minute. Then add the spinach and collard greens in batches. Raise heat to high and saute until greens are wilted.
Stir in the blanched greens as well. Cook for a minute and add the grated tomato and green parts of the green onions. Season with salt and pepper.
Add the remaining 4 tablespoons of olive oil turn the heat to low and cover the pan. Cook for about 8 minutes or until the stems of the greens are tender enough. If necessary add a splash of water.
Add the dill, lemon juice, and zest and cook for 1-2 minutes more.
Serve warm with bread for dipping.