As I look at the name of this salad I can see how initially unimpressive it must sound. But, Gentle Reader, do persevere. It's super tasty.
At the center of the pan you put two tablespoons of butter and about a tablespoon of pesto. Winter chard, beet greens, nettles and kale all cut into wide shreds are placed on top of the still-cold butter and pesto. Turn the heat on low and cover the pan with the lid.
In a minute or so the butter and pesto will have melted giving off enough steam to wilt the greens. Toss them a little and cover again for a few seconds then remove from heat and add toasted slivered almonds and sunflower seeds.
Of course you have to use really teen nettles if you cook all these greens at the same time. If you use older nettles, steam them a little first to make sure the little barbs all go to mush.
I had wondered about the nutrition lost in cooking greens. But this article in Scientific American says there are some foods that have a much greater (or different) benefit after they are cooked. You can't go wrong if you switch up your salad styles. Greens are good. And these Hornby hills are coming alive with salad fixin's!