1/2 lb Southern greens (we used the Trader Joe's Southern Greens Blend of mixed mustard greens, turnip greens, collards, and spinach), thick stems removed and cut into 1/2-inch wide strips
4 tbsp unsalted butter
3 tbsp kosher salt
mustard oil (optional - we didn't use it)
freshly ground black pepper
Bring 6 cups of water to a boil in a large pot. Add water and salt and return to a rapid boil. Add the greens and cook, stirring, until wilted and tender, about 4 minutes. Drain and transfer to a serving dish.
Drizzle with mustard oil (if using) and season with s&p. Serve.