Ricotta Toast with Garlicky Greens

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Ricotta Toast with Garlicky Greens
Servings
toasts
Servings
toasts
Ingredients
FOR THE RICOTTA:
FOR THE GREENS:
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
4 slices (½ inch thick) bread, cut from a large peasant-style loaf, toasted
Wine Pairing
Instructions
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.
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.
Halve the toasts and spread them with ricotta. Spoon the greens on top and serve.
Ingredients
FOR THE RICOTTA:
FOR THE GREENS:
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
4 slices (½ inch thick) bread, cut from a large peasant-style loaf, toasted
Wine Pairing
Instructions
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.
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.
Halve the toasts and spread them with ricotta. Spoon the greens on top and serve.

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