Wilted Greens with Ricotta Salata Cheese ***

This dish tasted more chinese to us than Italian

• 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
• 1 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. 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. 
7. Cook, stirring often, until the greens have wilted and become tender, about 7 to 10 minutes.
8. Transfer the cooked greens to a serving plate and crumble the ricotta salata cheese over the top.