Greens

This should not necessarily be prepared with “bought” greens; do as Savoyard cooks do—look around and use the outer leaves of any lettuce or bitter greens, beet greens, Swiss chard greens, put on your rubber gloves and go pick young nettles that grow abundantly in all our mountains and plains, add the green tops of leeks, and finally, only if there is not enough, go buy some spinach. It does not look great, but it tastes grand and is an excellent source of fiber. The method is Madam