4 lb. collard greens
Salt
6-8 tbsp. butter
3 cloves garlic, minced
6 anchovies
2 tbsp. tiny capers
Black pepper

Cut away stems from the green. Tear into bite-size pieces. Rinse 2-3 times. Bring a pot of lightly salted water to boil. Cook greens 2-3 minutes. Drain thoroughly. When cool, squeeze out moisture.

Melt butter. Add garlic, anchovies and capers. Cook until anchovies melt. Add greens, toss until heated through. Season with pepper.