- 4 bunches okra greens (beet greens, dandelion, mustard)
- 3 tablespoons unsalted butter
- 3 ears of corn, cut off the cob
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
Trim greens of any tough stems. Wash and dry.
Melt butter in a medium saute pan over high heat. Saute the corn for a couple of minutes, add the okra, salt and pepper. Cook until it begins to wilt, about 2-3 minutes. Serve.