It's amazing what you will try when you are just cooking for yourself. In this case a combination of rustic Southern USA and French/Italian smugness produced an amazing side dish. Strip the greens from the stems and wash as usual--chop the best stems and saute in bacon grease until bright red but still crisp-tender--I then added about 1T of truffle cream of balsamic and stirred to combine--added the wet greens, covered and steamed, removing lid from time to time and tossing greens, stems, grease, and balsamic until the greens were crisp tender--delicious with my seared strip steak last nite. The martini butter was just right on the steak!! Very satisfying evening.
"He who sups with the devil should have a. long spoon".