I believe it was Sage, a couple of months back, who wrote of cooking freshly
picked collard greens (or mustards., I don't remeber) in a frying pan, just
sauteeing them with butter. I think I will pick and cook some greens today,
but the only way I cook them is the Southern Way in water with pieces of
fatty pork . Hoe exactly can you make the greens tender and edible just
using butter?
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