Apple Cider Braised Greens

Serves 16
1 1/2 pound(s) mustard greens
1 1/2 pound(s) collard greens
1 1/2 pound(s) Swiss chard
2 tablespoon(s) olive oil 
3 large garlic cloves, thinly sliced
1 1/4 cup(s) apple cider
1 tablespoon(s) cider vinegar
Salt
2 red cooking apples such as Gala or Rome Beauty, unpeeled and cut into 3⁄4-inch chunks 
Remove stems from mustard greens; discard stems. Trim stem ends from collard greens and Swiss chard; remove stems from leaves. Cut stems into 1-inch pieces; cut leaves into 2-inch pieces. Rinse leaves and stems; drain well. In 8-quart saucepot, heat oil over high heat until hot. Add garlic and cook 30 seconds to 1 minute or until golden, stirring constantly. Add as many leaves and stems as possible, cider, vinegar, and 11/2 teaspoons salt, stirring to wilt greens. Add remaining greens in batches. Reduce heat to medium. Cover saucepot and cook greens 15 minutes. Stir in apples; cook, partially covered, 10 minutes longer or until stems are very tender and most of liquid evaporates, stirring occasionally. With slotted spoon, transfer to serving bowl.

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