Tear the leaves from the escarole, Swiss chard, and Tuscan kale; chop the stems.
Rinse and blot dry.
Sauté the chopped stems, garlic cloves, and Fresno chile in olive oil in a large pot over high heat until the garlic is golden, about 2 to 3 minutes.
Add the leaves in two batches and cook until wilted, about 2 to 3 minutes.
Season with salt and pepper.
