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
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
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.