Bruschetta with Greens
- 8 thick slices Italian country bread (best if day-old)
- 1 pound mustard greens
- 2 clove garlic
- Unfiltered extra-virgin olive oil
- Sea salt or gray salt
Preheat a grill or stove-top grill pan.
Place Italian country loaf on a work surface and slice 8 thick slices. Place bread on a grill pan and grill until the slices are well browned on both sides.
In a large pot of boiling water, blanch the greens and then drain on paper towels. Set aside.
Remove the bread slices from the grill. Cut 1 garlic bulb in half and rub 1/2 over both sides of each bread slice.
Once the blanched greens are dry, place on top of the bread slices. Generously drizzle each slice with olive oil and a dash of gray salt.
Recipe courtesy of Michael Chiarello, 2007