Seared Greens

Directions

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.