This traditional side dish can be prepared with pretty much any hearty green.
2 tablespoons butter
2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, chopped
2 pounds mixed hearty greens, thick stems trimmed and leaves coarsely chopped
2 cups chicken stock
1 tablespoon red wine vinegar
1. Melt butter with vegetable oil in heavy large pot over medium-high heat. Add onion and garlic and sauté until tender, about 6 minutes.
2. Add greens and sauté until beginning to wilt. Stir in broth; bring to boil. Reduce heat, cover, and simmer until greens are very tender, stirring occasionally, about 45 minutes. Stir in vinegar. Season with salt and pepper.
Variation: This dish is wonderful topped with crispy crumbled bacon.