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

1. Wash the greens, but do not dry.
2. Trim the large stems and coarsely chop.
3. Set aside.
4. Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat.
5. Add the onions and saute for 4 minutes.
6. Add the garlic and saute for 4 minutes longer.
7. Add the greens, chicken broth, soy sauce, and pepper.
8. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes.
9. Transfer the cooked greens to a serving plate and crumble the ricotta salata cheese over the top.

swiss chard, olive oil, yellow onion, garlic, chicken broth, soy sauce, freshly ground black pepper, ricotta salata cheese

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/wilted-greens-with-ricotta-salata-recipe.html (may not work)