Bruschetta with Sauteed Greens

Pairs Well With

Serves 4-6



3 pounds greens, cleaned (beet greens, turnip greens, chard, spinach, etc.)

1 loaf country-style sourdough bread, cut into thick slices

3 tablespoons olive oil

4-5 garlic gloves, minced garlic

6 garlic cloves, unpeeled and cut in half

—Best-quality extra-virgin olive oil

—Kosher salt

—Black pepper in a mill



Cut any large leaves into 1-inch crosswise strips; smaller leaves may be left whole. Set aside.

Toast the bread over a charcoal fire, on a stovetop grill, under a broiler, or in a toaster until it is lightly browned.

While the bread is toasting, heat the olive oil in a wok or large pot, add the garlic and let it cook for about 30 seconds, add the greens, cover, and cook until they wilt, from 2 to 8 minutes, depending on the type of greens. Remove the lid, toss lightly to coat with the olive oil, and season with salt and pepper.

When the bread is ready, remove it from the grill and rub one side of each slice with a piece of garlic, gently pressing the cut side of the garlic into the bread to release its juices.

Set the bread on a platter, drizzle with a small amount of extra-virgin olive oil and top each slice with some greens. Enjoy right away.

From Sonoma County chef Michele Anna Jordan, find more recipes here: