Braised Greens and Cabbage

• 1 tablespoon extra-virgin olive oil
• 1 organic shallot, finely chopped
• 1 medium head

Heat the oil in a pot over medium heat. Add the shallot, cabbage, and stems from the Swiss chard. Sprinkle lightly with sea salt and pepper. Cover and cook for about 10 minutes, stirring occasionally until the vegetables are barely tender. Add the Swiss chard leaves and the cider vinegar, then stir to combine. Cover and continue cooking for about 5 minutes, stirring occasionally until the veget