Name: Late-Summer-Greens Sauté
Cook time: 30 minutes
Yield: 8 Servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 cup thinly sliced shallots; 2 garlic cloves, crushed; 1 teaspoon crushed red pepper flakes; 1 3/4 pounds assorted greens (such as kale and Swiss chard), stems removed and thinly sliced, leaves chopped; 1/4 cup apple cider vinegar; 3 tablespoons unsalted butter; Kosher salt, freshly ground pepper

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