Sometimes when you crave for leafy green vegetables but somehow Chinese-Style stir frying doesn’t cut it, always fry whatever greens you have in butter. They taste divine.

I fried this in butter (NOT margarine) and sprinkled powdered nutmeg over. They taste especially good because the butter would have brown bits of it sticking to the vegetables…anyway, The Hubby loves it.

I didn’t use any salt. Anyway, I served these lovely greens with roasted lamb and my muffin. The vegetables were the first to go.