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with Tom Willey

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Wilted Kale with Ricotta Salata

adapted from foodnetwork.com

1 large bunch Tuscan Kale
2 Tbls. olive oil
2 cup thinly sliced Leeks
4 garlic cloves, minced
1/2 cup vegetable stock
4 tsp. soy sauce
1/4 tsp. freshly ground black pepper
3 ounces ricotta salata cheese

Wash kale, but do not dry. Cut out the stalks and use when making stock, coarsely chop greens. Set aside. Warm olive oil in a large, heavy pot over medium-high heat. Add leeks, sauté for 4 minutes. Add garlic, sauté for 4 minutes longer. Add greens, stock, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender, about 10 to 15 minutes. Transfer to a serving plate and crumble ricotta salata cheese over the top.

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