Buttered worts (greens)

This recipe uses any greens or onions you may have to hand.

0.9-1.35 kg (2-3 lb) of any mixed greens (cabbage, spinach, etc.)

2-3 leeks and/or onions

Salt

A few crushed juniper berries (optional)

55 g (2 oz) butter (or more) 

1.Blanch the vegetables in boiling, salted water for 3-4 minutes - no 

more. 2.Drain and squeeze out excess water. Add the juniper berries if 

they are being used. 3.Place the mixture in a pan with the butter and 

120 ml (about half a cup) of water. Stir and leave on a low heat for 

another five minutes. 4.Salt to taste and serve. 

If buttered worts are to be served on their own, toasted or fried bread 

cubes or crispy bacon pieces are a good topping.