Late-Summer-Greens Sauté

• 1/4 cup extra-virgin olive oil
• 1 cup thinly sliced shallots
• 2 garlic cloves, crushed
• 1 teaspoon crushed red pepper flakes
• 1 3/4 pounds assorted greens (such as kale and Swiss chard), stems removed and thinly sliced, leaves chopped
• 1/4 cup apple cider vinegar
• 3 tablespoons unsalted butter
• Kosher salt, freshly ground pepper

1. 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 kale stems; saute for 4 minutes. Add leaves and cook, tossing often, until crisp-tender, about 5 minutes. Stir in apple cider vinegar. Add butter; toss until melted. Season to taste with salt and pepper.

extravirgin olive oil, shallots, garlic, red pepper, chard, apple cider vinegar, unsalted butter, kosher salt

Taken from www.epicurious.com/recipes/food/views/late-summer-greens-saute-367172 (may not work)