- 2 Tbs. olive oil
- 3 cups sliced onions (a sweet variety, such as Vidalia)
- 3 large bunches of fresh green coarsely chopped (I used chard...Mollie recommends a combo of kale, chard and mustard greens)---about 12 cups
- up to 1 cup feta cheese, crumbled
- fresh ground pepper
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 five minutes. Reduce the heat to medium, cover the pan, and let the onions cook until very tender, about 10 minutes more.
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. (If you are using the stems, cook those first until tender.)
When all the greens have been wilted, stir in the cheese and cook for about 2 minutes longer.
Grind a generous amount of black pepper prior to serving over or on pasta/grains or bread.