Wash young borage leaves and remove stalks. Chop finely and cook in a little butter in a covered saucepan over a very low heat. Season to taste. The dampness of the washed leaves should be enough to keep them from sticking to the bottom; they should soon be tender and their hairy texture disappears when cooking.
Try combining the borage leaves with cabbage or spinach using about one-third borage leaves to two-thirds cabbage or spinach and cooking in the same way.
From: Timeless Herb Secrets