Ingredients

　　3 tablespoons butter

　　1 large bunch Swiss chard, stems cut from leaves and discarded, leaves torn

　　1 large bunch mustard greens, stems trimmed, leaves torn

　　1 10-ounce bag spinach leaves

　　1/3 cup chicken stock or canned low-salt chicken broth

　　Melt butter in heavy large pot over medium-high heat. Add all greens and stock. Cover and cook until greens wilt, stirring occasionally, about 3 minutes. Uncover; cook until juices thicken slightly, about 4 minutes. Season with salt and pepper.