Wednesday, April 20, 2011

Greens on Toast

You know those days when you are not super hungry but just want a little something to nosh on. This happens every so often to me due to eating at weird times or having a larger meal and than later not being very hungry, but just wanting a little snack. This is the perfect snack to fill the void.
This recipe is adapted from the book Heart of the Artichoke and Other Kitchen Journeys

Red Kale and Spinach
Sauteing greens is such an easy way to use them up, and I normally try to find a more adventurous way to use them up, but when I found this recipe I wanted to try it. Sautee  four chopped garlic cloves with four anchovy fillets, and cayenne in olive oil until everything sizzles, but not brown. Using a mixture of red kale and spinach add to the pan with a little salt and pepper. Cover the greens letting them steam and wilt for five minutes or so letting them still keep their bright green color.

While your greens cook toast some crusty bread by brushing it with olive oil. When your toast is nice and brown take it out and get ready to eat.
A platter of greens and toast
The greens with the inclusion of the anchovies and the extra garlic are so good. A perfect saltiness and with a little squeeze of lemon it was delightful. We had intended to just eat what was on the plate but returned to the kitchen for more bread. So much for not being hungry.

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