*Wilted Kale with Ricotta
Organic Kale Bunch, ea._THUMBNAIL
In Stock

Garlic Bulb, ea._THUMBNAIL
In Stock
  • 2 bunches Kale
  • 3 ounces of ricotta cheese
  • 1 large yellow onion, peeled and thinly sliced
  • 4 garlic cloves, minced
  • 1/2 cup chicken broth
  • 3 TBS olive oil
  • 2 TBS soy sauce
  • 1/4 TSP freshly ground black pepper
Wash the greens, but do not dry. Trim the large stems and coarsely chop. Set aside.
Warm 3 tablespoons of olive oil in a large, heavy pot over medium-high heat. Add the onions and saute for 4 minutes. Add the garlic and saute for 4 minutes longer. 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.
Transfer the cooked greens to a serving plate and crumble the ricotta cheese over the top. Serves 4-6

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