Wilted Greens with Ricotta Salata
Wilted Greens with Ricotta Salata
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 213 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 7 milligrams
- Sodium
- 860 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 3 grams
- Protein
- 8 grams
- Sugar
- 2 grams
- Total: 27 min
- Prep: 10 min
- Cook: 17 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 213 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 7 milligrams
- Sodium
- 860 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 3 grams
- Protein
- 8 grams
- Sugar
- 2 grams
- Total: 27 min
- Prep: 10 min
- Cook: 17 min
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
- 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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