Step 1

Heat oil in a heavy bottom big pot or dutch oven over medium high heat.

Step 2

Add sliced onion and stir until tender, about 2-3 minutes. Turn heat to medium, add apple, saute 3-4 minutes, add garlic, saute a few more minutes, until fragrant.

Step 3

Add raisins, hard cider and greens, turn heat to medium-low, cover and let cook 5 minutes.

Step 4

Give a stir, and continue cooking until desired tenderness. Spinach will cook much faster than chard, kale or beet tops. One tender, season.

Step 5

Add a pinch of salt, sugar, nutmeg and white pepper