Wilted Mustard Greens and Cherry Tomatoes

Serves 4 to 6

1 pound fresh mustard greens or fresh spinach
3 tablespoons olive oil or butter
Kosher salt and freshly ground pepper
12 fresh cherry tomatoes, very ripe

Carefully clean and remove the stems of the greens, wash them well and blot dry with a large towel. Leave a bit of moisture on them; the steam it will produce while you stir-fry will wilt the vegetables.

Heat half the butter or oil in a 10-inch skillet. Add the greens, using a spatula, quickly turn the greens in the hot butter until heated through. The leaves will lose their stiffness and rigidity. Salt and pepper, and place a large serving of leaves on a platter.
In the same skillet, quickly roll the cherry tomatoes on high heat until heated through. Salt and pepper and transfer quickly to the same plate as the greens.