Wilted Greens with Ricotta Salata
- 2 bunches Swiss chard, or kale (or 1 bunch each)
- 3 tablespoons olive oil
- 1 large yellow onion, peeled and thinly sliced
- 4 garlic cloves, minced
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1/4 teaspoon freshly ground black pepper
- 3 ounces ricotta salata cheese
Wash the greens, but do not dry. Trim the large stems and coarsely chop. Set aside.
Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat. Add the onions and saute for 4 minutes. Add the garlic and saute for 4 minutes longer. Add the greens, chicken broth, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes.
Transfer the cooked greens to a serving plate and crumble the ricotta salata cheese over the top.
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