Pick it very clean, and wash it in five or six Waters; put it in a Sauce-pan that will just hold it, throw a little Salt over it, and cover the Pan close. Don’t put any Water in, but shake the Pan often, You must put your Sauce-pan on a clear quick Fire. As soon as you find the Greens are shrunk and fallen to the Bottom, and that the Liquor which comes out of them boils up, they are enough. Throw them into a clean Sieve to drain, and just give them a little Squeeze. Lay them in a Plate, and never put any Butter on it, but put it in a Cup.