1 bunch Kale, Collard Greens, Swiss Chard, or any other hearty green
2-4 Tbsp butter, or fat of your choice
Juice of 1 or 2 lemons
To prepare the greens:
Remove the spine from each leaf;
Cut into thin strips;
If using the spines, chop them into small pieces and cook them first before adding the leaves as they take longer to cook.
Heat the butter in a large pan or pot over medium-high heat.
Once the butter has melted and the pan is hot, add the greens.
Cook the greens, stirring, for a few minutes to coat in fat and start them wilting. Then add 2 Tablespoons of water and put a lid on the pan so the greens steam and cook down. Cook at a lower heat for 5-10 minutes, stirring and checking on it once or twice. You decide if you want chewier kale (shorter cooking time), or falling-apart, tender kale (longer time at a much lower temperature, probably adding more water as it cooks).
When the kale is cooked to your desired tenderness, remove from pan leaving juices behind. Coat in lemon juice and taste. Add salt and pepper if desired.