I didn’t grow up eating “greens”, so realizing that they are, in fact, delicious, was quite a surprise! I completely *heart* this dish. You can use whatever sort of greens you prefer, but our household favorite is swiss chard. Loaded with numerous vitamins and minerals—like Vit K, A and C—I never feel guilty about eating an extra big serving, and yet made this way, they taste sooo good. The secret is out!
A couple tips — swiss chard can be a bit dirty from the farmers’ market (or grocery store for that matter), so give it a good rinse in the sink or salad spinner. Also, have all your ingredients ready to go, as you’ll need to throw them in quickly. For two people, we usually just have 1 bunch of swiss chard (which looks like a lot, but wilts down to almost nothing!), but we could easily eat two bunches with dinner!
Wilted Greens with Onions and Garlic
Adapted from Giada De Laurentiis
2 bunches swiss chard, or other favorite green
3 tablespoons olive oil
1 large yellow onion, thinly sliced
4 garlic cloves, minced
½ cup chicken broth
2 tablespoons soy sauce
¼ teaspoon black pepper
2 ounces ricotta salata or feta cheese
Wash greens, but don’t completely dry. Cut out the large stems, and coarsely chop. Set aside.
Warm 3 tablespoons olive oil in a large, heavy pot or dutch oven over medium-high heat. Add the onions and sauté for about 4 minutes. Add the garlic and sauté for another 4 minutes. Add the greens, chicken broth, soy sauce and pepper. Cook, stirring often, until the greens have wilted and become tender, about 7 minutes.
Transfer to a serving plate and crumble with ricotta salata or feta cheese. Serves 2-4.
Enjoy this healthy indulgence!
{ 3 comments… read them below or add one }
This works well with what’s available in my farmbox right now!
Tracy, let me know what you think once you make the chard! I absolutely love this side dish, and so healthy, too!
Hi Jenn,
Like you, I too, did not grow up eating greens. I can’t wait to make this. The local farmer’s market doesn’t open for another couple of hours, but I’m going to grab a couple bunches of the swiss chard! Thanks for the great idea.
Tracy Fuller