Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
30 min
20 min
10 min
4 servings



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 1-inch 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.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Seared Scallops

Recipe courtesy of Alton Brown

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Green Punch

Recipe courtesy of Trisha Yearwood

Pan Seared T-Bone Steak

Recipe courtesy of Food Network Kitchen

Green Bean Casserole

Recipe courtesy of Ree Drummond

Vinaigrette For Green Salad

Recipe courtesy of Ina Garten

Green Bean Salad

Recipe courtesy of Jamie Deen

Seared Mahi Mahi with Zesty Basil Butter

Recipe courtesy of Jamie Deen

Pan-Seared Salmon with Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories