Greens & Ricotta Salata

swiss chard

I got a lovely head of Swiss chard in my CSA box last week, and since I was closing in on my next share, I had to think up a way to use it . . . I'm done with soups for now, done with the sausage/greens combo - I needed a fresh take.  This recipe is it . . . buttery braised chard, onions, salty ricotta salata all make a fab side dish, or, if you're like me, your main course!

Greens & Ricotta Salata (adapted from the Food Network)

1 bunch Swiss chard
2 T. extra virgin olive oil
1 large yellow onion, chopped
4 garlic cloves, minced
1/2 c. low-sodium chicken broth
2 T. reduced-sodium soy sauce
Freshly ground black pepper to taste
3 oz. ricotta salata cheese

Wash the chard and pat it dry (leave some water clinging to the leaves).  Coarsely chop the stems and leaves and set them aside.

Warm the oil in a large skillet over medium-high heat. Add the onions and saute until translucent.  Add the garlic and saute for 1 minute longer.  Add the greens, broth, soy sauce, and pepper.  Cook, stirring often, until the greens have wilted, the stems become tender and most of the liquid has cooked off, about 10 minutes.

Transfer the cooked greens to a serving plate and crumble the cheese over the top.  Serve immediately.

Serves 4.