| Servings |
toasts
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Ingredients
FOR THE RICOTTA:
1 tablespoon extra-virgin olive oil
FOR THE GREENS:
2 tablespoons extra-virgin olive oil
8 ounces greens, such as kale, Swiss chard, or collards, tough stems and central ribs removed, leaves finely chopped
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:
1 tablespoon extra-virgin olive oil
FOR THE GREENS:
2 tablespoons extra-virgin olive oil 8 ounces greens, such as kale, Swiss chard, or collards, tough stems and central ribs removed, leaves finely chopped
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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