Bitter Greens With Sweet Onions and Tart Cheese

2 Tbs olive oil
4 cups sliced Vidalia onion (or other sweet onion)
Salt to taste
12 cups (~12oz) fresh greens, coarsely chopped, large stems removed (this sounds like a lot, but it cooks down considerably)
1 cup feta cheese, crumbled
Freshly ground black pepper

Heat the oil in a large Dutch oven. Add the onion and salt lightly. Saute over high heat for about 5 minutes, then turn the heat to medium, cover, and let the onion cook until tender and caramelized (about 10 more minutes).

Add the greens in batches, sprinkling lightly with salt after each addition. If the pan fills up before all the greens have been used, cover the pot and allow the greens to wilt for a minute or two before adding more.

When all the greens have wilted, stir in the feta, and cook for another couple of minutes. Add pepper and additional salt to taste.

Serve over brown rice cooked in vegetable broth or with a short pasta (we used fusilli).

from:
The Vegetable Dishes I Can’t Live Without
Written & illustrated by Mollie Katzen