- 1 tablespoon diced Spanish onion
- 2 cups apple cider
- 1 cup chicken stock
- Kosher salt
- 8 stalks Swiss chard, leaves roughly chopped, stems diced
- 5 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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.