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    Bruschetta with Sauteed Greens


    Source of Recipe


    Bon Appetit, March 1998

    Recipe Introduction


    The robust flavor of Grey Celtic salt complements the greens perfectly. Makes 4 servings.

    Recipe Link: http://www.epicurious.com/recipes/recipe_views/views/5136

    List of Ingredients




    1 tablespoon plus 12 teaspoons extra-virgin olive oil
    1 tablespoon minced garlic
    8 ounces greens (such as Swiss chard, spinach, or beet tops), stems removed, leaves sliced

    4 6 x 3 x 1/2-inch slices country-style white bread, toasted, each slice cut in half crosswise
    Grey Celtic salt (also called gros sel or gray salt) or other salt

    Recipe



    1. Heat 1 tablespoon oil in heavy large skillet over medium heat.

    2. Add garlic and stir 15 seconds.

    3. Add greens and sauté until tender, about 3 minutes.

    4. Place toasts on platter.

    5. Drizzle 1 1/2 teaspoons oil over each toast.

    6. Top with greens.

    7. Sprinkle with salt and pepper.

 

 

 

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