Clean and chop the greens. Boil greens in large pot plenty of salted water for 10-15 minutes to reduce bitterness, till the water is bright green.

Drain the greens in a colander.

Heat the butter in a deep frying skillet and sauté the greens for 3 - 4 minutes.

Whisk the eggs with salt and pepper and pour the eggs over the greens.

Reduce the heat and cook for 10 minutes; stir occasionally.

Serve warm.