Cider Braised Greens

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Just made these for Thanksgiving and am so happy I did. They were very easy to prepare, took hardly any time to make and didn't need as much 'baby-sitting', like most sides. My dad isn't very big on some darker and bitter greens, but these cooked down beautifully and were just sweet enough. I made two changes though, and think it made all the difference. First, I used 1 c cider and 2 c stock. I thought the other way would've been too sweet. And I also used a shallot instead of a spanish onion. Otherwise, this was perfect!

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We loved this dish. I substituted collard greens for the swiss chard (as I had those at home and ended up doubling the recipe. It was even great the next day as leftovers.

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I've never seen my husband so excited about a mound of cooked greens before. He and our dinner guest were raving. It's really delicious and very simple.