Wash and drain the greens. Remove any thick stalks. For the smaller stalks chop them up small. Chop the leaves into bite size pieces.

Spread the almonds on a tray, grill or roast until toasted.

Melt some butter in a pan. Cook on a medium heat and move around the pan until the butter is golden and smells nutty.

Mix the greens, lemon juice, butter, almonds, salt and black pepper. Serve.