Sauteed Greens

1 1/2 tablespoons butter
1 teaspoon oil (olive or other type)
A pinch of red pepper (cayenne)
Ground black pepper to taste
3 cups greens (Bok Choy, Spinach, Mustard greens, etc.)
Salt to taste
1 teaspoon sugar
2 teaspoons balsamic vinegar
Cornstarch slurry (if necessary)

Heat the butter and the oil in a large skillet. When the butter has stopped foaming, add red pepper, and black pepper. Add the greens and turn to coat. Add salt, sugar, and vinegar. Cook until the greens have wilted. If there is a lot of liquid in the pan, you may want to thicken it with a cornstarch slurry. Season to taste.

JMC, July 16, 2006