Wilted Greens

• 3 tablespoons butter
• 1 large bunch Swiss chard, stems cut from leaves and discarded, leaves torn
• 1 large bunch mustard greens, stems trimmed, leaves torn
• 1 10-ounce bag spinach leaves
• 1/3 cup chicken stock or canned low-salt chicken broth

1. Melt butter in heavy large pot over medium-high heat.
2. Add all greens and stock.
3. Cover and cook until greens wilt, stirring occasionally, about 3 minutes.
4. Uncover; cook until juices thicken slightly, about 4 minutes.
5. Season with salt and pepper.

butter, swiss chard, mustard greens, spinach, chicken stock

Taken from www.epicurious.com/recipes/food/views/wilted-greens-103917 (may not work)