Greek Greens

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1/4 cup extra-virgin olive oil

1/2 cup thinly sliced red onion 

1 cup thinly sliced fennel

3 cloves garlic, thinly sliced 

Kosher salt and finely ground black pepper

2 tablespoons tomato paste 

1 bunch Swiss chard leaves, sliced 3 inches wide 

1 bunch collard greens, stemmed and sliced 3 inches wide

1 bunch lacinato kale, stemmed and sliced 3 inches wide 

2 tablespoons finely chopped fresh dill 

Juice of 1 lemon