2-3 bunches collard, turnip, mustard, kale, or swiss chard (use a single variety or mix in any combination)

3 tablespoons extra-virgin olive oil

2 tablespoons butter

small onion, finely chopped

2-3 cloves garlic, minced

salt, to taste

freshly ground pepper, to taste

crushed red pepper flakes, to taste



Thoroughly wash the leaves and pat dry. Remove stems and either roughly chop or slice the leaves into strips.

In a large saucepan, heat olive oil and butter over medium heat until butter melts. Add onion, garlic, salt pepper, and red pepper flakes. Saute lightly (2-3 minutes).

Add greens, in batches if necessary as the bulkiness will cook down. Cook, stirring often until the greens are wilted, tender, and bright green (about 5 minutes).

Taste. Add a little water, cover and heat a few minutes more to tenderize or serve immediately.

Bon appetit!