Maya’s recipe for this week:
1-2 bunches greens: chard, kale, or collards
1 barletta onion or 2 cloves garlic
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice, or to taste
Preparation: Remove and discard stems and center ribs of greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook greens 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.
Mince onion or garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in onion or garlic, greens, and salt and pepper to taste. Sauté mixture, stirring, until heated through, about 5 minutes.
Drizzle greens with lemon juice and toss well.