Seared Greens

1. 1

   Trim and discard the stems of the greens and wash and dry the leaves.

2. 2

   Stack the leaves, roll into cylinders and cut across the rolls into 1inch strips.

3. 3

   Melt 1 tablespoon of the butter in a large skillet over medium-high heat until bubbly.

4. 4

   Saute one quarter of the greens with 1/8 teaspoon of the salt and a pinch of the pepper until the greens are limp, 30 seconds to 1 minute.

5. 5

   If the greens begin to brown before they wilt, sprinkle in a few drops of water for steam.

6. 6

   Transfer to a covered platter and repeat the procedure with the remaining 3 batches of greens.

7. 7

   Serve immediately.

No additional tips available.