Wall Street Journal Oct 27, 2012 Chef Eric Ripert
3 Tab canola oil or olive oil
8 cups mustard greens or spinach washed and torn into pieces.
2 cloves minced garlic
1 Tab butter
1 Tab minced shallot or onions.
Heat 1 Tab oil in a large saute pan over high heat. Add greens and cook, tossing, until wilted, about 2 minutes. Add garlic, small minced shallot and butter to pan. Saute until aromatics soften, 2 to 3 minutes. If pan looks dry at any point, add a small splash of water. Once greens are tender and brightly colored, after about 5 minutes total, season with salt to taste. Set greens aside and keep warm until serving.