Wilted greens with ricotta salata

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Ingredients

  • 2 bunches Swiss chard or kale (or 1 bunch of each)
  • 3 tbsps olive oil
  • 1 large yellow onion, peeled, thinly sliced
  • 4 garlic cloves, minced
  • 120ml chicken stock
  • 2 tbsps soy sauce
  • 1/4 tsp freshly ground black pepper
  • 90g ricotta salata cheese

Use imperial measurements

Method

How to make Wilted greens with ricotta salata

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 saucepan 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 stock, 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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