Ingredients

• 1/4 c. extra-virgin olive oil
• 1 c. thinly sliced shallots
• 2 garlic cloves, crushed
• 1 tsp. crushed red pepper flakes
• 1 3/4 lb. assorted greens (kale, Swiss chard), stems removed and thinly sliced, leaves chopped
• 1/4 c. apple cider vinegar
• 3 Tbsp. unsalted butter
• Salt and pepper

Preparation

Heat oil in a large heavy pot over medium heat. Add shallots and garlic. Cook, stirring often, until soft, about 5 minutes. Add red pepper flakes, stir 1 minute. Add greens stems, sautee for 4 minutes. Add leaves and cook, tossing often, until crisp-tender, about 5 minutes. Stir in vinegar. Add butter; toss until melted. Season with salt and pepper.

Serves 8.

Bon Appetit, 9/2011