- 1 1/2 pounds sturdy greens or tender greens
- 2 tablespoons butter
- Freshly ground black pepper
- Bring a stockpot of water to a boil and salt it.
- Trim the greens and rinse them well.
- For greens, separate leaves from the stems and chop both separately.
- To cook sturdy greens, first add only the stems to the boiling water; when the stems are almost tender, 3 to 4 minutes later, add the leaves.
- To cook tender greens, add everything to the boiling water all at once.
- Cook until the leaves are just becoming bright green and tender: 1 to 3 minutes for watercress and arugula, 3 to 5 minutes for spinach, 5 to 7 minutes for chard, and 7 to 10 minutes for kale, collards, and bok choy.
- Drain the greens in a colander or strainer, pressing down lightly to remove as much excess water as possible.
- Transfer the vegetables to a bowl and toss them with the butter and a sprinkle of salt and pepper.
- Taste, adjust the seasoning, and serve right away.