Recipe By: Great Tastes
Ingredients
1 cup whole-milk ricotta cheese
1 tablespoon extra-virgin olive oil
½ teaspoon herbes de Provence
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 garlic cloves (thinly sliced)
8 ounces greens (such as kale, Swiss chard, or collards, tough stems and central ribs removed, leaves finely chopped)
Kosher salt and crushed red pepper
4 slices (½ inch thick) bread (cut from a large peasant-style loaf, toasted)
Red blend
Step By Step
1️⃣ Prepare
PREPARE THE RICOTTA: In a small bowl, stir together the ricotta, olive oil, and herbes de Provence. Season with salt and black pepper. Refrigerate until ready to use.
2️⃣ Prepare
PREPARE THE GREENS: In a large skillet, heat the olive oil over medium heat until warmed. Add the garlic and cook, stirring, until it starts to turn golden, 1 to 2 minutes. Add the greens and 2 tablespoons water, cover, and cook, stirring occasionally, until the leaves are wilted and tender, about 5 minutes. Season with salt and a pinch of crushed red pepper.
3️⃣ Halve the toasts and
Halve the toasts and spread them with ricotta. Spoon the greens on top and serve.
