Wilted spring greens with wild garlic

Method

1. Put the greens and garlic in a sauté pan over a medium heat, stirring with tongs. Add a very small splash of water and wilt for 2-3 minutes.
2. Add the sherry vinegar to the pan and reduce for 1 minute, then add the butter and season with sea salt and black pepper. Toss to coat in the buttery juices and serve immediately.