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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Total:: 30 min
Prep:: 20 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Ingredients

2 bunches red or green chard or mustard greens
4 tablespoons unsalted butter
1/2 teaspoon salt
Freshly ground black pepper

Directions

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.

My Private Notes

Name: Seared Greens
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 bunches red or green chard or mustard greens; 4 tablespoons unsalted butter; 1/2 teaspoon salt; Freshly ground black pepper