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Categories:Viewed: 102 - Published at: 4 years ago
Ingredients
- 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
Method
- Melt butter in heavy large pot over medium-high heat.
- Add all greens and stock.
- Cover and cook until greens wilt, stirring occasionally, about 3 minutes.
- Uncover; cook until juices thicken slightly, about 4 minutes.
- Season with salt and pepper.
