1 pound (about 4 packed cups)
hearty greens, such as Italian kale, collards, or Swiss chard, stems removed and roughly chopped
¼ teaspoon
sea salt, plus more to taste
¼ teaspoon
smoked paprika
¼ teaspoon
freshly cracked black pepper
1 tablespoon
unfiltered apple cider vinegar
¼ cup
golden raisins
2 teaspoons
maple syrup
1 ½ cups
chicken or vegetable stock
Method
Heat the oil and butter in a large nonstick skillet over medium-high heat. Once the butter has melted, add the garlic and cook until fragrant, about 30 seconds. Add half of the greens and cook until wilted, 1 to 2 minutes. Add the remaining greens and cook until wilted, 1 to 2 more minutes.
Stir in the salt, paprika, pepper, vinegar, golden raisins, maple syrup, and stock. Bring to a boil, then reduce the heat to low. Cook, partially covered, until the greens are tender, 12 to 15 minutes. Season to taste with more salt.