Wilted Greens with Ricotta Salata

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup chicken broth 
• 4  garlic cloves minced
• 3 tablespoons olive oil 
• 3 ounces pecorino 
• 2 tablespoons soya sauce 
• 2 bunches swiss chard (or 1 bunch each)
• 1 large onion yellow peeled thinly sliced

Equipment

• pot

Directions

1. Watch how to make this recipe.
2. Wash the greens, but do not dry. Trim the large stems and coarsely chop. Set aside.
3. Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat.
4. Add the onions and saute for 4 minutes.
5. Add the garlic and saute for 4 minutes longer.
6. 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.
7. Transfer the cooked greens to a serving plate and crumble the ricotta salata cheese over the top.