Greens should be well picked over, wash in several cold waters, put on to cook without water, the water that clings to the leaves is sufficient to cook them; sprinkle over them a teaspoonful of salt and cook slowly, uncovered, until tender; drain, chop fine, garnish with hard-boiled eggs cut in slices or eighths, or run the yolks through a potato ricer, and sprinkle over the top; cut the whites in rings and place around the outside. Season with butter and a little pepper and salt.