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
Directions
- 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.
