Wilted Greens with Ricotta Salata (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Wash the greens, but do not dry. Trim the large stems and coarsely chop. Set aside.
2. 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.
3. Transfer the cooked greens to a serving plate and crumble the ricotta salata cheese over the top.
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