Late-Summer-Greens Sauté
['1/4 cup extra-virgin olive oil', '1 cup thinly sliced shallots', '2 garlic cloves, crushed', '1 teaspoon crushed red pepper flakes', '1 3/4 pounds assorted greens (such as kale and Swiss chard), stems removed and thinly sliced, leaves chopped', '1/4 cup apple cider vinegar', '3 tablespoons unsalted butter', 'Kosher salt', 'freshly ground pepper']
Heat oil in a large heavy pot over medium heat. Add shallots and garlic. Cook, stirring often, until soft, about 5 minutes. Add red pepper flakes; stir 1 minute. Add kale stems; sauté for 4 minutes. Add leaves and cook, tossing often, until crisp-tender, about 5 minutes. Stir in apple cider vinegar. Add butter; toss until melted. Season to taste with salt and pepper.
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