Bitter Greens with Sweet Onions and Tart Cheese

By bakers_delight85

Superb with any short, substantial pasta, it also tastes good by itself, with a big chunk of crusty bread to mop up the juices.
I recommend a combination of kale, escarole or chard, and mustard greens to collaborate with the pungent flavor of the cheese.

Ingredients

• 2 Tbsp. extra virgin olive oil
• 3 cups sliced onions (a sweet variety, such as Vidalia, if available)
• 3 large bunches fresh greens, stemmed if necessary, and coarsely chopped (about 12 cups)
• Salt, to taste
• Up to 1 cup feta cheese or ricotta salata, crumbled
• Freshly ground black pepper, to taste

Details

Servings 4

Preparation

Step 1

Place a large, deep skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the onions and saute over high heat for about 5 minutes. Reduce the heat to medium, cover the pan, and let the onions cook until very tender, about 10 more minutes.
Add the greens in batches, sprinkling very lightly with salt after each addition and turning them with tongs, bringing up the wilted ones from the bottom to the top of the pile.
When all the greens have wilted, stir in the cheese and cook for just about 2 minutes longer.
Transfer to a platter and grind on a generous amount of black pepper. Serve hot or warm, on or next to past or grains, or by itself.