2 tablespoons extra-virgin olive oil
2 shallots, peeled and finely sliced
4 cloves garlic, peeled and minced
3 pounds braising greens (i.e. collards, kale, swiss chard, mustard greens), washed, stemmed, and chopped into 1-inch pieces
½ cup apple cider
½ teaspoon salt, plus more for shallots
1 tablespoons brown rice vinegar
1. In a large pot, heat olive oil. Add shallots and sauté until tender, about 3-5 minutes. Stir in garlic and a pinch of salt. Remove from pot and set aside.
2. Add the greens, apple cider, and ½ teaspoon sea salt to pot. Cook covered for 10 minutes, stirring occasionally. Stir in shallots and garlic; sauté uncovered for 5 minutes, or until most of the liquid has evaporated. Add vinegar; toss greens well and serve.