Wilted Kale with Ricotta

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