Simply dressed with apple cider vinegar and a good olive oil is the best way to enjoy fresh greens.
1 1/2 pounds mustard greens
1 1/2 pounds collard greens
1 1/2 pounds Swiss chard
2 tablespoons olive oil
3 large garlic cloves, thinly sliced
1 1/4 cups apple cider
1 tablespoon cider vinegar
2 red cooking apples such as Gala or Rome Beauty, unpeeled and cut into 3/4-inch chunks
1. Remove stems from mustard greens; discard stems. Trim stem ends from collard greens and Swiss chard; remove stems from leaves. Cut stems into 1-inch pieces; cut leaves into 2-inch pieces. Rinse leaves and stems; drain well.
2. In 8-quart saucepot, heat oil over high heat until hot. Add garlic and cook 30 seconds to 1 minute or until golden, stirring constantly. Add as many leaves and stems as possible, cider, vinegar, and 1 1/2 teaspoons salt, stirring to wilt greens. Add remaining greens in batches.
3. Reduce heat to medium. Cover saucepot and cook greens 15 minutes. Stir in apples; cook, partially covered, 10 minutes longer or until stems are very tender and most of liquid evaporates, stirring occasionally. With slotted spoon, transfer to serving bowl.
Do Ahead: Spoon cooked greens into microwave-safe bowl; cover with plastic wrap and refrigerate up to 2 days. When ready to serve, vent plastic wrap and microwave on High 8 minutes or until hot, stirring halfway through.
(based on individual servings)
Total Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 310 mg
Carbohydrates: 10 g
Fiber: 3 g
Protein: 2 g
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