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?