- 2 bunches red or green chard or mustard greens
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt
- Freshly ground black pepper
Trim and discard the stems of the greens and wash and dry the leaves. Stack the leaves, roll into cylinders and cut across the rolls into 1inch strips. Melt 1 tablespoon of the butter in a large skillet over medium-high heat until bubbly. 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. If the greens begin to brown before they wilt, sprinkle in a few drops of water for steam. Transfer to a covered platter and repeat the procedure with the remaining 3 batches of greens. Serve immediately.