Instructions: Place the field cress and dandelion or poke greens into a large, heavy skillet over mediumhigh heat, cover, and cook until wilted, 3 to 5 minutes.

Remove greens from skillet and set aside.

In the same skillet, melt the butter over medium heat, add the green onions, cover, and cook for 5 minutes, stirring once or twice.

Add the wilted greens to the skillet and mix thoroughly with the butter and onions. Season to taste with salt and pepper, cover, and continue to cook over moderate heat for 15 to 20 minutes or until the greens are very tender. Serve immediately.

Yield: 6 servings

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