Apple Cider Braised Greens
From Good Housekeeping Magazine November 2006

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
Salt
2 red cooking apples such as Gala or Rome Beauty, unpeeled and cut into 3/4-inch chunks

Directions

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.