Try to use a variety of greens for this dish, remembering that collards will take longer than chard to become tender and so would go in before. This is not a hard and fast rule, you can also just toss all the greens together and stir them in as directed. Apple juice can sub for cider.

2 – 3 large bunched greens
2 T olive oil
2 – 3 large garlic cloves, thinly sliced
1-1/4 c apple cider or apple juice
salt, to taste
2 cooking apples, unpeeled, cut into bite-sized pieces, 1/2 c reserved

1. Rinse greens. Remove large stems from greens such as collards, mustard, rapini, kale; if using chard, separate stems from leaves and cut stems into 1-inch pieces. Coarsely chop the leaves of the greens.

2. Put oil and garlic in a large pot over medium heat. Once the garlic begins to sizzle, stir constantly for about 30 seconds. If using chard stems, add now and cook for about 5 minutes before adding greens. If not using chard stems, then drop in a couple of large handfuls of the sturdier, chopped greens, stirring to wilt them. Cook for a few minutes. Add the cider and salt. Then add the remaining leaves in batches, letting each batch wilt down some before adding another.

3. When all the greens are in and nicely wilted, cover pot and cook for 10 to 15 minutes, stirring occasionally. Uncover, add chopped apples and cook for another 10 minutes or so, until the greens are very tender and most of the liquid has evaporated, stirring occasionally. Transfer to a serving dish and top with reserved apple pieces.