2 tablespoons diced Spanish onion
2 cups apple cider
1 cup chicken stock
12 stalks Swiss chard, leaves roughly chopped, stems diced
8 stalks kale, leaves rough chopped, stems discarded
Combine the onion, cider, chicken stock, and salt in a large pot and bring to a boil over medium- high heat.
Reduce the heat to medium and add the chard and kale.
Cover the pot and simmer for 10 minutes.
Check the greens for tenderness, stir them, and add a little more salt. Re-cover the pot and cook until the greens are fully tender, about 4 minutes more.
Recipe thanks to Merianne Myers.