Armenian Stewed Nettles

for 4. Heat butter in a large skillet and add the bones. Cover & cook over medium heat, turning occasionally, until well browned on all sides. Add 1 cup water, 1/2 tsp pepper, and a pinch of salt, and simmer, uncovered, 10 mins. There should only be about 1-2 Tb thick intensely flavored meat juices left in the skillet. Discard the bones. Instead of the bones, use 1 cup degreased meat stock, boil down to 2 Tb. or use a reduced mushroom stock for a vegetarian dish. Meanwhile, wash, stem, and drain the greens. Cook, covered, in a saucepan until wilted, about 5 mins. (NOTE: hard, acrid greens should be blanched awhile in plenty of boiling water.) Immediately drain and refresh under cold running water. Squeeze dry & roughly chop. Reheat the reduced juices. Add the greens and cook gently, stirring, 5 mins. Season with salt and pepper to taste. Pile the greens onto a shallow serving dish, mound the yogurt sauce in the center, and serve warm or at room temperature. Yogurt-garlic sauce makes 1 cup 16 oz plain, low-fat yogurt, drained to 1 cup (I use a coffee cone with a filter - it should take 3 hours or more) about 1/4 cup water 1 or more cloves garlic, peeled pinch coarse salt Place the drained yogurt in a shallow bowl. Use a fork to whisk in the water gradually until creamy and smooth. Crush the garlic with the salt and add to the yogurt, beating until smooth. If the sauce is acrid, add a pinch of sugar. Let mellow at least 1 hour before using.